I've tried making French fries before. While tasty, they didn't have the right crispy-on-the-outside-soft-on-the-inside texture for my liking. And, I'll be honest, when it comes to fries, I tend to prefer the smaller shoestring variety than large steakhouse styles. Until I made these. Not only are they super easy, but they're incredibly versatile. There are endless ways to change the flavors and seasonings to fit just about any meal. And let's face it, when you're serving a steak dinner, big wedges of potato are a whole lot more sophisticated than a side of fries! Serve these with your favorite dipping sauce or a dollop of flavored butter....or eat them plain. The world is your oyster; enjoy!
3 large egg whites
3 baking potatoes
1 cup grated parmesan cheese
salt to taste
Preheat oven to 425. Line a baking sheet with parchment paper.
Whisk the egg whites into a shallow dish. Wash the potatoes and cut each into 6 long spears. Add to the egg whites and turn to coat. Place the parmesan in a separate shallow dish.
One at a time, remove the potato spears from the egg whites, allowing the excess to drip off. Roll the spear in the parmesan, coating each spear evenly on all sides. Place on the parchment-lined baking sheet.
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt to taste.
Recipe adapted from Great Food Fast by Martha Stewart Living.