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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Chinese
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 258
% Daily Value**
Total Fat 8g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 319mg
Total Carbohydrate 44g
Dietary Fiber 5g
Sugars 2g
Protein 6g
Vitamin A  6%Vitamin C  44%
Calcium  4%Iron  11%
Potassium  32%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Fried Potatoes

Recipe Tags: Potato Recipes

Date Added: June 11, 2009


1 Tablespoon Olive Oil or vegetable oil
1/2 Teaspoon Paprika (optional, for color and less heat) (up to 2)
1/4 Teaspoon Salt pepper to taste,
2 Russet Potatoes peeled and diced
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1. Scrub 2 large (8-10 oz) baking potatoes.

2. Cut each in half lengthwise. Cut each half into 4 spears.

3. Place potatoes in large pot of lightly salted boiling water, bring water back to boil and boil 3 minutes.

4. Drain in colander. Spray cooking sheet with cooking spray.

5. Mix 1 Tablespoon olive oil and potatoes in bowl.

6. Mix 1/2 teaspoon paprika and 1/4 teaspoon salt together, toss over potatoes.

7. Mix well. Bake in preheated 400 oven for 15 minutes or until tender.

8. Place in paper towel lined basket or bowl. Toss gently with 1 tablespoon graded Parmesan Cheese.

9. Serve hot. Makes 2 servings Can add other spices to salt mixture for different flavors.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 44% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Olive Oil allergies.
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