1. Position the racks in the top and bottom thirds of the oven; preheat to 425 degrees. Spray two rimmed baking sheets with non-stick spray.
2. Slice potatoes into 1/4-inch thick medallions and place them on prepared baking sheets. Lightly spray the potatoes with the non-stick spray. Sprinkle the slices lightly with the barbecue dry rub and salt.
3. Bake 30 minutes, then reverse the sheets top to bottom and continue baking until the medallions are browned, about 30 more minutes, 40 minutes for very crisp.
For toppings, try one of the following:
1/2 cup fat-free sour cream mixed with 2 Tbsp finely chopped chives or the green parts of scallions,
1/2 cup ketchup mixed with 1 tsp jarred horseradish and 1 tsp freshly squeezed lemon juice, or
1/2 cup fat-free yogurt mixed with 1 Tbsp Dijon mustard and 2 tsp curry powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 594.2mg||20 %|
|Potassium 896.8mg||24 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 32.5g|
|Protein 4.3g||6 %|
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: 164
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