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Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Oven Temp: 450F / 230C / Gas mark 8
1. Preheat oven. Place potatoes in a bowl of iced water to crisp. Just before cooking, turn onto paper towel and pat dry.
2. Spread pieces in one layer of a shallow baking pan. Sprinkle with the vegetables oil. Shake pan to spread oil evenly over potatoes.
3. Bake 30-40 minutes, turning frequently, until gold brown.
4. Empty potatoes onto paper towels. Sprinkle with salt and paprika.
Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; Low-sodium diets: Omit salt. Use a seasoned salt substitute, if allowed by your doctor.
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