Russet Potatoes

1 egg white

Canola Oil

Salt, to taste

Method

Preheat the oven to 425 degrees.

Peel and cut the potatoes into 1/2 inch thick fries.

Place cut fries in a bowl of ice water (This can be kept refrigerated until ready to use).

Drain and rinse the fries when ready to use.

Dry the fries.

Place the egg white in a large bowl, and beat until it is slightly frothy.

 

 

 

 

 

 

 

 

 

Add the fries, and toss to coat.

Line a cookie sheet with foil and pour approximately 1 Tb. canola oil on foil.

Add fries, and bake for 30 minutes, stirring halfway through.

Toss with salt, and serve.

You may also wish to add other seasonings.  One of my favorites is Emeril’s Bayou Blast seasoning.  Gives a bit of spicy flavor to the fries!