I'm admittedly a French fry hound...garlic, sweet potato, waffle, shoestring any of them just don't let them be soggy!
You'll come to find that I make indulgent meals, but I also love to find ways to make the things I love a little more waist friendly so I can enjoy them even more.
The secret to these fries is the egg whites they just make the outside a better crisp than you usually get from baking. I guild the lily a bit with spices and parmesan. I'm not going to say they're as good as fried, but I think they're damn good..lol I had my husband sneaking them right off my board while trying to photograph yesterday!
They're easy, crunchy and need to be paired with your next burger! These would also be a great appetizer just piled on a board like this with some mustard and maybe a roasted garlic aioli for dipping.
Crunchy baked french fries
4 medium size russet potatoes
bowl of cold water
2 large egg whites
1 Tb everything seasoning
1 Tb Parmesea + extra for sprinkling
Pre heat oven to 400 (If you have a convection option use it here).
Lay your potatoes on their side and slice them length wise to get ovals, then slice those into matchsticks. Place them in the bowl of cold water until your ready with your egg whites.
Place two egg whites in a large bowl and whisk until very foamy then add your seasoning and cheese and give another whisk.
Drain and dry potatoes well, place into bowl with egg whites and be sure all are coated well. Place on a parchment lined baking sheet with a little olive oil or olive oil spray and bake 30 minutes. give them a nice stir after 30 and let them go again for another 20-25 minutes until they're a nice golden brown all over.
Salt them as soon as you bring them out of the oven, I like to put a little extra parmesan on them and I use a good sprinkle of Mc Cormicks basil garlic and sea salt seasoning...my new favorite!