Directions:
- Cut an 8- to 10-ounce (6- to 8-in.-long) peeled potato in half lengthwise. From the center of the potato, cut even, full-length 1/16-inch or thinner slices on an Asian slicer or mandoline. You should get 15 to 20 full-size slices. Reserve extra potato for other uses.
- Wrap each potato slice around a buttered cannoli tube (about 1 in. wide) or the tip of a metal pastry cone. Set, seam down, on a buttered baking sheet. Brush each slice lightly with melted butter or margarine (about 1/2 teaspoon per slice).
- Bake in a 400° oven until browned, 7 to 8 minutes. Let stand until metal forms are cool enough to touch, then gently twist and slide potatoes off forms. If making ahead, seal airtight and keep at room temperature up to 1 week.
- Nutritional analysis per piece.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.96 Kcal (2441 kJ) | ||
| Calories from fat | 344.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.31g | 59% | |
|---|---|---|---|
| Cholesterol | 101.7mg | 34% | |
| Sodium | 161.13mg | 7% | |
| Potassium | 966.75mg | 21% | |
| Total Carbs | 56.7g | 19% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 8.51g | 34% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 3.3mg | 110% | |
| Iron | 2.8mg | 16% | |
| Calcium | 96.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 176.23 Kcal (738 kJ) | ||
| Calories from fat | 104.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 59% | |
|---|---|---|---|
| Cholesterol | 30.74mg | 34% | |
| Sodium | 48.71mg | 7% | |
| Potassium | 292.24mg | 21% | |
| Total Carbs | 17.14g | 19% | |
| Sugars | 3.43g | 45% | |
| Dietary Fiber | 2.57g | 34% | |
| Protein | 1.86g | 12% | |
| Vitamin C | 1.7mg | 9% | |
| Vitamin A | 1mg | 110% | |
| Iron | 0.9mg | 16% | |
| Calcium | 29.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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