Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 6
Recipe by Cooking Light May 1997

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
18 mins
total:
58 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until slightly thick. Remove from heat; let cool.

  • Combine juice mixture and potatoes in a large bowl; toss well. Remove potatoes from bowl; discard juice mixture. Arrange potato strips in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until edges are crisp.

Nutrition Facts

194 calories; calories from fat 8%; fat 1.8g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.8g; protein 2.9g; carbohydrates 42.1g; fiber 5.1g; cholesterol 0mg; iron 1mg; sodium 169mg; calcium 38mg.
Advertisement
Advertisement