Here’s the thing. I love a lot of foods on the soggy side. Soggy fries and oh man, soggy nachos straight from the fridge the next day…so yum. Oven fries (when you just cut up a potato, toss it with some olive oil, and bake it) tend to be on the softer side, never really reaching the crispness that you get from frying them. Usually I love that, but once in the while, I’m in the mood for a little more crunch.
Enter Emeril’s crispy oven fries. All you have to do is whisk some egg whites and toss your fries in them, and they bake up with this delish crispy coating. I was also enticed by the idea that you can have crispy fries without fat – egg whites add protein!
These would also be great tossed in olive oil and garlic, maybe a little thyme, post-baking, but I didn’t have time to do that because I was late for work…anyway, these fries are super simple, on the healthy side, and oh-so-tasty.
Oven Crispy Fries
by Emeril Lagasse
In his recipe, Emeril seasons his fries with Essence when he coats them with the egg white. I didn’t do that, but I did forget to salt them before I put them in the oven, and the salt didn’t stick. If you want to season your fries, make sure to do so while they are still wet with the egg whites!
Preheat the oven to 425 degrees F and grease a large non-stick 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 whites and toss to coat evenly.
Spread the coated potatoes on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, with a spatula, scrape the potatoes from the baking sheet and turn. Carefully remove with a spatula to a large serving plate, or individual plates. Serve immediately.