Baked Potato Slims with the Flavor Surprise

Ingredients

• 4 medium-size Idaho potatoes (or one 9 ounce package frozen, unthawed, Idaho French Fries)
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 teaspoon Tabasco brand pepper sauce
• 1/4 cup grated Romano or Parmesan cheese
• 1 bag Shake ‘n Bake Seasoned Coating Mix for Chicken
• Reynolds Wrap

Steps

1. Slice 4 medium-size Idaho potatoes into 1/2″ strips. (Or use one 9 oz. package frozen, unthawed, Idaho French Fries.)
2. Dip into mixture of 1/2 cup water, 2 tablespoons vegetable oil, 1/2 teaspoon Tabasco brand pepper sauce. Shake off excess liquid.
3. Add 1/4 cup grated Romano or Parmesan cheese to 1 bag Shake ‘n Bake Seasoned Coating Mix for Chicken. Place 8 to 10 potato strips at a time in bag. Shake till evenly coated.
4. Place potatoes in single layer on cookie sheet lined with Reynolds Wrap.
5. Bake for 30-35 minutes in preheated \[oven — temperature torn away\] (20-25 minutes for frozen Idaho Fries).

Notes

Handwritten ‘Try this’ in blue ink at top.

Intro: ‘Skinny little strips you bake… don’t fry. Practically greaseless. Crisp and tender. Great as a side dish, snack or appetizer!’

From a printed recipe (Advertisement: Idaho potatoes / Tabasco / Shake ‘n Bake / Reynolds Wrap) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Step 3 is torn away on the right side: the oven temperature after ‘in preheated’ is missing, and the ends of the lines ‘The potatoes will ba…’, ‘golden brown on the f…’, ‘saves you a ne…’ are lost.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.