Saturday, 10 January 2015

Crispy (no guilt) Oven Fries

These fries have a crispy outside and soft inside and are healthier then their deep fried pals, as this recipe only uses two teaspoons of oil.


2 teaspoons of vegetable oil
2 large potatoes (about 1 1/2 pounds or 2 large potatoes)
1 large egg white
¼ teaspoon pepper
⅛ teaspoon chili powder
⅛ teaspoon cayenne pepper
½ teaspoon dried parsley
½ teaspoon Lawry’s seasoning salt


Preheat oven to 425 degrees.

Wash, peel and pat the potatoes dry and slice them lengthwise into 1/2-inch thick slices. Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick.

In a medium mixing bowl, whisk the egg white until very light and foamy. Add the spices to the egg whites and make sure they are well blended. Add potatoes and coat.

Lay a sheet of parchment paper on a baking sheet with sides. Spread 2 teaspoons of vegetable oil over the parchment paper.

Spread the coated potatoes on the prepared baking sheet.

Bake for 20 minutes. With a spatula, scrape the potatoes from the baking sheet and turn them over.

Continue baking for another 10-15 minutes or until they are golden. Remove them with a spatula to a serving plate. Serve immediately.
Link to Recipe:Crispy (no guilt) Oven Fries

Wash, peel and pat potatoes dry and slice then lengthwise into 1/2 thick slices.

Whisk egg white until light and foamy. Add spices and coat potatoes. (oops sorry I forgot to snap a photo with spices and potatoes added)

Line baking sheet with parchment paper. Spread 2 teaspoons of vegetable oil over the parchment paper

Spread coated potatoes onto baking sheet.

After 15 minutes turn potatoes and continue to bake for another 10-15 minutes until crispy and golden brown.


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