2 russet potatoes, peeled and cut into ¼"-½" uniform strips
1 tbsp. canola oil
¼ tsp. garlic powder
1 tsp. dried rosemary leaves
sea salt and pepper to taste
Preheat oven to 450° F (232° C).
Soak peeled and cut potatoes in warm water for 5-10 minutes; dry on paper towels.
In large bowl, toss potatoes with canola oil, garlic powder, and rosemary.
Place potatoes in single layer on non-stick jelly roll pan (or other baking dish with sides); season with sea salt and pepper to taste.*
Bake for 30 minutes until golden brown, turning potatoes once or twice during cooking.
Makes: 4 servings
Serving size: ½ potato per serving (number of fries depends on size cut)
Nutritional analysis (per serving):
2 g protein
4 g fat
0.2 g sat. fat
20 g carbohydrate
2 g fiber
0 mg cholesterol
5 mg sodium
18 mg calcium
1 mg iron
15 mcg folic acid
Note: Nutritional analysis may vary depending on ingredient brands used.
*Sodium content of recipe is dependent on amount of salt used during preparation. Analysis is based on no added salt.
Why this recipe is good for pregnant or breastfeeding women:
This recipe is an excellent source of vitamin C, which is an important nutrient for pregnant and breastfeeding women. It's also a healthier alternative to traditional fries, and a great companion to our Mediterranean Turkey Burgers.