Note: This recipe is especially for pregnant
and breastfeeding women, but it can be a nutritious part of
almost anyone's diet. Pregnant and breastfeeding women need
to consume extra calories and eat a variety of nutritious foods
to contribute to their baby's growth and development
.
Prep time:
40 minutes (10 minutes prep + 30 minutes bake time)
Ingredients:
- 2 russet potatoes, peeled and cut into 1/4"-1/2"
uniform strips
- 1 tbsp. canola oil
- 1/4 tsp. garlic powder
- 1 tsp. dried rosemary leaves
- sea salt and pepper to taste
Directions:
- Preheat oven to 450º Fahrenheit (232º Celsius).
- 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:
1/2 potato per serving (number of fries depends on size cut)
Nutritional analysis (per serving):
124 calories
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
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.
Reviewed by:
Mary L. Gavin, MD, and Tracy Chivari, MS, RD, CDN
Date reviewed: May 2006
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
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