Ingredients
2 medium potatoes, * see note
3 vegetable cooking spray
1 paprika, optional
1 salt
1 pepper
1 celery salt, optional
Directions
scrubbed potatoes, baking size.
Cut potatoes in half lengthwise. Slice each half into lengthwise
wedges with some peel on each piece. Soak in cold
Arrange potatoes in single layer on cooking sheet. Bake in
preheated 450-degree oven for about 20 minutes, stirring
occasionally. To season, sprinkle with salt, pepper and your choice
of paprika or celery salt. Reduce salt if using celery salt.
Also good sprinkled with chili powder just before end of cooking
time.
Preparation Time: Jo An
Servings: 4 servings
Low-Calorie French Fries Recipe brought to you by Recipe Ideas
Categories: French; Low Calorie; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into distant history, in fact as far back into recorded history as early Egypt, and maybe even further. In practice though, these, early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef tells us how the early Romans used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and asafoetida. As our culinary historical trip moves on a few more years there were a couple of books which were published in the 1300s - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals cooked for the upper classes of the time. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted a torrent in manuscripts on food, most of which are kept safe in academic collections. During the succeeding few hundred years, the upper-class families of the West strove to lay on the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications were starting to become popular mostly as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Low Calorie French Fries recipe.
