Tiger Fries
by Kristine Napier, MPH
Servings: 4 (¾ Cup Per Serving)
| Nutrition Facts |
| Serving Size ¾ Cup |
| | | | |
| Amount per serving |
| Calories 160 | |
| % Daily Value* |
| Total Fat 7g | |
| | Saturated Fat 1g | |
| Cholesterol 0mg | |
| Sodium 590mg | |
| Total Carbohydrate 23g | |
| | Dietary Fiber 2g | |
| Protein 2g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Sliced red potatoes from Idaho tossed with sweet potato strips yield a dish that's as pretty as it is great tasting. It's also kid-pleasing!
Ingredients
vegetable oil cooking spray
1 large sweet potato (about ½ pound), peeled
2 to 3 red potatoes (about ½ pound), scrubbed with peel on
2 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
Directions
- Preheat oven to 400°F.
- Spray a large baking sheet with the cooking spray.
- Slice the potatoes very thinly (use a food processor if you have one).
- Place the potatoes in a bowl; add the oil, salt, and pepper. Toss to coat.
- Transfer the potatoes to a baking sheet. Spread them out in a single layer.
- Bake for 10 minutes; turn the potatoes over. Bake for an additional 5 to 10 minutes, or until the potatoes are slightly crisp and golden brown.
Cooking Tip
Nutrition Nugget: Scrub the sweet potatoes and slice with the skin on. It's edible and adds fiber.
Substitution: Substitute an equal weight of an Idaho or a Russet potato for the red ones; scrub well and follow the recipe.