Hi! I'm Betty. Welcome to Betty’s Kitchen. Today, we are just going to do side dish and it is oven baked potato strips.
I’m going to start with two baking potatoes or add a whole—they’re medium to large size. Now, I try to say this all the time but I already getting this prepared. So, they’re in the shape of French fries. This is my healthy way for you to feel like you are having French fries but they are not going to be fried in the oil. So, they are going to be baked in the oven and we are going to add some spices to them so they are going to be a little extra special. But I did want to show you that you need to use a peeler to peel or if you have a peeling knife that’s fine, it’s just a little safer and easier and quicker to use a peeler, you peel your potato completely and then you use a kitchen knife and chop this right down the middle and that gives you a flat half that you can turn over and then you can chop down and then turn it and chop down again getting the shapes. So, you need to have this ready and if you get them ready ahead of time, be sure you cover them with water. Just use cold water to cover them otherwise they will turn brown but you have plenty of time to work with your other stock if you want to once these are prepared if you’ll cover them with water.
Alright, let’s get rid of this and we will start—water for you to add to my potatoes. I have a bowl here that I'm going to use to mix up a few ingredients. Right here, I have one half cup of just water and then I have some oil. This happens to be a peanut oil and I have measured out two tablespoons and this little measure is two tablespoons worth. So, that goes in, get rid of those. And the next thing I have is some hot sauce, just the normal red hot sauce or layers on a hot sauce something like that. One half teaspoon, I’ve kind of measure that. I’m just going to go in there. And I think I will wash out the spoon and get all that goodness in there. And those are the few things that are going into our dipping mix. We will be dipping this and I think I want to dry them now because I want to get to them without the water. We will be dipping this on this mix and then we will have another dip for it. So, let me show you what I have over here.
I have something called shake it up just like chicken like for pork. So, this gives you the good flavor and it gives you a good crusty coating. So, you are going to take one of the envelopes or two envelopes that come in here. I don’t need the second one. For two potatoes, which is what I have there one envelope of coating mix will be fun, put it in a gallon size, zip like that. And with that, I want you to put some parmesan cheese. This happens to be reduced fat. You can use the reduced fat or the regular so we have one quarter of a cup that goes in with this. And what I probably want to do is seal this for a moment and shake these together. And then all of them back up because we’ll need to accept the two.
Now, I want to prepare my pan before I get busy with the given process. And what I have is a general pan or shallow baking pan. I would just spray this with canola oil or some kind of cooking oil spray. But since this is going in the oven, that’s going to really make a bacon mess and I'm going to add some aluminum foil to this pan just to save a little bit on the clean up. You can use this trick on a lot of things. If you are going to use a baking pan that you know is going to get stocked and you are going to have a lot of cleaning to do. You can just put some aluminum foil over it and then use that surface of the aluminum foil just as if it were your pan surface.
I want to get this so that it won’t come off. And there we go. Then I'm going to spray. I want to have a nice cooking surface. I don’t want this to stick to the point where I can't get them out of the pan when they are done. So now, we are ready. I’m going to drain this and let me have just a second and I don’t really need a calendar or anything just into the same kind of those that they don’t fall in the sink. And don’t worry about getting every single broth because we are putting them in a lot of mixture. So, this is blended as the best we can—oil and water did not blend together very well but you will get some of each as well as the hot sauce on this as you dip them. So, here’s the procedure. Pick up a few of this or maybe six right and dip them in here and then shake up a little bit water going immediately to the bag and put it in there and shake and then place them on your prepared baking pan. And you want a single layer. See how nice those are going to be once they are cooked—sticking together but that just means I didn’t get the knock all the way through.
I'm going to take sometime to put this all in here. I don’t know if all of them will fit. If I have to do two pans where I have it on the pan and I can get them currently or I can do to follow a pan later on but I want to show you how this come out. I'm going to put them in, in the oven which is at 400° and they will cook approximately one half hour. You can always check them with the fork that should be tender and that should be of the texture that you would take the French fries might be. So, I'll see you back when they are done. I'll begin to see this before they go in the oven. You get the idea and I will place them in the oven and when they are done, I’ll show what they look like.
Now, potato strips have cooked for 30 minutes and I think they’re done. This is what they look like. Mind to bring them out? And we will talk about them. So, let me place them out here. I'm just going to take the pads and sift around to the other side. I don’t believe I told you that when you cut them, you should make them about one quater to three eights inch on the side. That’s not the best for baking. And when they are baked, you need them to be pretty even in size. You need one layer. You can see right here almost running out of coating and if I had a few extra potatoes left, and not enough for another pan so I just left them. I have more than one layer worth and they have very little coating so that part is not going to be as good. So, I'm going to serve out some here just by using a utensil like this and see how easy they come out because of that sprayed foil. So, this will be for my husband, there we go and then a plate over here for me.
Now, he is watching to see if I get more so I'll stop right there. I can’t think of anything better to go with this is really wonderful snack that have some cold ketchup because these are popping hot and a cold coke. And this is a way that you’re going to have something that is very much like French fries and you can watch your fat and calories so it’s a slimming delight, I would say. And here we go. Great fruit wrap!
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