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Suggest a better description1. SCRUB POTATOES WELL; REMOVE ANY BLEMISHES. 2. CUT POTATOES IN HALF LENGTHWISE. DRY CUT SIDES ON TOWELS. PLACE CUT SIDES DOWN, IN ROWS 5 BY 6, ON WELL-GREASED SHEET PANS (6 PANS). BAKE 30 MINUTES OR IN 400 F. CONVECTION OVEN 20 MINUTES OR UNTIL DONE AND CUT SIDES ARE EVENLY BROWNED ON HIGH FAN; CLOSE VENT. 3. IF DESIRED, SPRINKLE 1 OZ (1/2 CUP) MINCED, FRESH PARSLEY OR 1 OZ (1/4 CUP) GROUND PAPRIKA OVER POTATOES. 4. CUT POTATOES MAY BE DIPPED IN SOLUTION OF ANTIBROWNING AGENT TO PREVENT DISCOLORATION. SEE RECIP NO. A-20. 5. POTATOES MAY BE BAKED IN A MICROWAVE OVEN AS NEEDED. Recipe Number: Q04401 SERVING SIZE: 2 POTATO H From the
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 414 | ||
Calories from Fat: 115 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 975.5mg | 34 % | |
Potassium 1175mg | 31 % | |
Total Carbohydrate 68.6g | 20 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 62.9g | ||
Protein 6.3g | 9 % | |
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: 414
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