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
40 minutes (10 minutes prep + 30 minutes bake time)
- 2 russet potatoes, peeled and cut into 1/4"-1/2"
- 1 tbsp. canola oil
- 1/4 tsp. garlic powder
- 1 tsp. dried rosemary leaves
- sea salt and pepper to taste
- Preheat oven to 450Âº Fahrenheit (232Âº 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,
- 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.
1/2 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
Nutritional analysis may vary depending on ingredient brands
*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
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.
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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