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Yield: 4 to 6 servings
Ingredients:
2 teaspoons vegetable oil
2 large baking potatoes (about 1 1/2 pounds), scrubbed
1 large egg white
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground black pepper, optional
Method:
Position rack in center of oven and preheat the oven to 425 degrees F. Grease a large nonstick baking sheet with the vegetable oil.
Pat the potatoes dry and slice 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 potatoes to the egg white and toss to coat evenly. Transfer the potatoes with a slotted spoon to the prepared baking sheet, positioning the fries so that they are not touching one another. Bake for 10 minutes.
Remove the baking sheet from the oven and sprinkle the potatoes with half of the salt and pepper. Using a metal or hard plastic spatula, scrape the potatoes from the baking sheet and flip them over. Sprinkle with the remaining salt and pepper.
With oven mitts or potholders, return the baking sheet to the oven and bake for 20 minutes, until golden brown and crispy. Remove the baking sheet from the oven and serve hot.
This recipe was featured on the Kiddie Cuisine Episode of Emeril Green.
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