Italian Seasoned Fries (Low Fat)

1. Preheat the oven to 400°F.

2. Line a medium nonstick baking sheet with parchment paper or Reynolds Release foil.

3. Toss the potato sticks with the olive oil, Parmesan, parsley, garlic, red pepper flakes and salt to taste. Place them in a single layer, not touching, on the prepared baking sheet. Bake for 8 minutes, flip them, and bake for another 10 to 12 minutes, or until the potatoes are tender on the inside and have some browned spots on them, but are not completely browned. Serve immediately.

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Nutrient	Quantity
Total fats	6.0028 g
Protein	48.0641 g
Carbohydrates	48.2818 g
Energy	445.2826 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0876 g
Water	10.345 g
Aspartic acid	0.0073 g
Calcium, Ca	960.3061 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Fiber, total dietary	0.0349 g
Fatty acids, total saturated 22:0	0.0001 g
Carotene, beta	15.6 g
Niacin	0.2431 mg
Vitamin A, RAE	48 g
Arginine	0.013 g
Riboflavin	0.0605 mg
Fatty acids, total saturated 20:1	0.0912 g
Glutamic acid	0.0142 g
Sodium, Na	1380.2325 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1344 g
Total lipid (fat)	6.0028 g
Manganese, Mn	0.0038 mg
Fructose	0.0012 g
Proline	0.0052 g
Fatty acids, total saturated 16:0	1.564 g
Fatty acids, total saturated 8:0	0.0672 g
Sucrose	0.0079 g
Choline, total	18.7416 mg
Sugars, total	1.8094 g
Serine	0.002 g
Fatty acids, total saturated 10:0	0.1512 g
Fatty acids, total saturated 18:0	0.7276 g
Vitamin B-6	0.1264 mg
Selenium, Se	52.0526 g
Ash	7.6937 g
Fatty acids, total saturated 18:1 undifferentiated	1.5076 g
Pantothenic acid	0.0029 mg
Phenylalanine	0.002 g
Copper, Cu	0.0261 mg
Betaine	0.0236 mg
Thiamin	0.0617 mg
Retinol	46.8 g
Methionine	0.0004 g
Iron, Fe	6.0219 mg
Carbohydrate, by difference	48.2818 g
Phosphorus, P	841.6043 mg
Folate, total	30.1821 g
Fatty acids, total saturated 4:0	0.1944 g
Alanine	0.0019 g
Cholesterol	24 mg
Valine	0.0026 g
Fatty acids, total saturated 18:2 undifferentiated	0.1362 g
Glycine	0.002 g
Glucose (dextrose)	0.0003 g
Fatty acids, total saturated 14:0	0.6025 g
Zinc, Zn	3.6116 mg
Isoleucine	0.0016 g
Fatty acids, total saturated 12:0	0.168 g
Fatty acids, total polyunsaturated	0.2239 g
Leucine	0.0028 g
Vitamin A, IU	181.2 IU
Folate, DFE	30.1821 g
Tryptophan	0.0005 g
Vitamin C, total ascorbic acid	0.0046 mg
Phytosterols	0.031 mg
Fatty acids, total polyunsaturated 18:1 c	0.0004 g
Fatty acids, total saturated 6:0	0.1152 g
Tyrosine	0.0017 g
Vitamin B-12	1.32 g
Vitamin K (phylloquinone)	0.4816 g
Fatty acids, total saturated	3.733 g
Histidine	0.001 g
Fatty acids, total monounsaturated	1.7356 g
Threonine	0.0014 g
Folate, food	30.1821 g
Vitamin E (alpha-tocopherol)	0.0506 mg
Magnesium, Mg	48.2984 mg
Lysine	0.003 g
Potassium, K	724.6229 mg
Cystine	0.001 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic powder	0 teaspoon	1.2826	0.2818	0.0028
Extra virgin olive oil	0.5 teaspoon	0	0	0
Parmesan cheese	1.5 1/2	444	48	6
red pepper flake	0.5 teaspoon	0	0	0
flat leaf parsley	0.5 teaspoon	0	0	0
baking potato	1	0	0	0