Slimming Oven Baked Potato Strips
Peel the 2 potatoes and cut them into lengthwise strips about 1/4-inch to 3/8-inch wide, making all strips as equally-sized as possible
Peel the 2 potatoes and cut them into lengthwise strips about 1/4-inch to 3/8-inch wide, making all strips as equally-sized as possible
- Carbohydrate 32.4368275 g
- Cholesterol 6.53 mg
- Fat 4.94779 g
- Fiber 4.07087508782744 g
- Protein 4.933735 g
- Saturated Fat 1.8664075 g
- Serving Size 1 1 Serving (210g)
- Sodium 100.254625 mg
- Sugar 28.3659524121725 g
- Trans Fat 0.31746 g
- Calories 190 calories
Step-by-step
- Peel the 2 potaoes, and cut them into lengthwise strips, about 1/4-inch to 3/8-inch wide, making all strips as equally-sized as possible.
- Store them in a large bowl, covering them with cold water, until ready to use.
- Combine 1/2 cup water, 2 tablespoons vegetable oil, and 1/2 teaspoon hot pepper sauce in a small dish.
- Combine 1 envelope of coating mix and 1/4 cup Parmesan cheese in a gallon-size plastic zip-lock bag.
- Dip about 6 to 8 potato strips in the water and oil mixture, shaking off excess water.
- Then, drop the potato strips into the coating mixture.
- Shake until coated, and place in a single layer on a baking sheet or shallow baking pan that has been sprayed with cooking oil.
- (I cover my baking pan with aluminum foil and use it as if it were the surface of the pan, for easy clean-up.)
- Continue with the remaining potato strips, until all are coated and placed evenly in a layer in the baking pan.
- Bake at 400 degrees for approximately 30 minutes, or until they are crispy, and are soft when tested with a fork.
- You will *love* this substitute for French fries, and I don't think the kids will complain, either!
- Treat yourself to a *big* serving of these with cold ketchup and a cold diet Coke!
Operating under strict equipment limits requires treating starchy tubers with absolute precision. Starch gelatinization inside Idaho baking potatoes demands a consistent 400-degree Fahrenheit environment to achieve surface crispness without burning the cheese coating. Sceptics frequently encounter soggy results when handling moisture-laden raw cuts incorrectly.
- Soaking cut strips in cold water removes excess surface starch, preventing premature browning before the interior softens.
- Freezing unbaked, coated strips on a sheet pan for two hours allows transfer to a zip-top bag for storage up to one month.
- Reheating frozen portions directly at 425 degrees Fahrenheit for 12 to 15 minutes restores rigidity.
- Scaling quantities beyond two large potatoes requires using multiple baking sheets to maintain the mandatory single layer.
- Testing internal doneness at the 30-minute mark requires a fork to easily pierce the thickest center without encountering resistance.
Proper moisture management prevents the coating from sloughing off during the oil-and-water dip phase. Storing leftovers diminishes structural integrity, making immediate service or flash-freezing mandatory steps for success.
