Originally published as Baked Potato Strips in Taste of Home June/July 1999, p16
"These tender potatoes are excellent with everything from beef tenderloin to hot dogs," remarks Mae Dean Williams of Charlotte, North Carolina. "They're delicately seasoned."
Cut potatoes lengthwise into thin 1/4-in. strips. Pat dry with paper towels. In a bowl, combine the egg whites, Parmesan cheese and garlic powder. Add the potatoes; toss to coat.
Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. bake, uncovered, at 375° for 35-40 minutes or until potatoes are golden brown and tender, turning several times.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 68.1mg | 2 % | |
Potassium 1201.7mg | 32 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 42.9g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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