A Recipe From DietWatch
Ingredients
1 pound potatoes, new red potatoes work well
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 tespoon pepper
Method
Cook potatoes in boiling water to cover for about 20 minutes, or just until tender. Let cool, peel and shred. Combine potatoes, salt and pepper in a large bowl. Heat 1 teaspoon vegetable oil in a large nonstick skillet. Add potato mixture; use spatula to press mixture evenly over bottom of skillet. Cook for about 10 minutes or until golden brown. Carefully remove potato mixture from skillet. Heat remaining 1 teaspoon of vegetable oil in skillet; return potatoes to the pan, uncooked side down. Cook an additional 10 minutes or until golden brown.
Yield: four servings
Per serving (4.1 ounces): Calories 119; Fat 2.4 g; Saturated fat 0.2 g; Cholesterol 0 mg; Sodium 138 mg; Carbohydrate 22.8 g; Dietary fiber 2 g; Sugar 1.2 g; Protein 2.2 g; Vitamin A 0 RE; Vitamin C 15 mg; Calcium 6.3 mg; Iron 0.4 mg. This recipe is 18 percent fat.
Carbohydrate Points: 1.5
Carbohydrate: 22.8 g
Exchanges: 1 1/2 Bread/Starch, 1/2 Fat
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