Prep 15 mins
Cook 45 mins
You should really experiment with the seasonings... it's a great way of changing up the flavours. Try and use Hebamare in most recipes rather than just plain salt, and in this recipe I always try and use Hebamare Spicy. Try it with extra garlic or onion powder sometime as well. This is an adaptation of an adaptation, but just fantastic all the same! Original recipe was in the "Kitchen With Rosie" book, or so I am told.
- 2 large russet potatoes
- 1 egg white
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon curry powder (or other hot seasoning)
- 1 teaspoon fresh ground pepper
- 1⁄2 cup flour
- Wash the potatoes, scrubbing well to remove all of the dirt; don't bother skinning them.
- Cut the potatoes into wedges and let soak in water for at least 15 minutes, preferably longer. Change the water once if desired, but note that while changing the water gets rid of more starch, it can impact flavour as well.
- Combine egg white and seasonings (excluding flour) in a large bowl.
- Drain the potatoes, pat dry and put them in the bowl with the egg mixture.
- Coat all fries with the egg white and seasoning mix, ensuring a good coverage.
- Coat the fries with a light coating of flour, rotating and mixing as needed to try and make it an even coat.
- Prep a baking sheet with a light coating of vegetable oil, and spread the fries out as evenly as possible.
- Coat the top of the fries with vegetable spray and bake for 35 to 45 minutes or until golden brown.
These just didnt work for us. The idea of the spices is great but the flour just was too overpowering. Also there is no stated temperature to cook at so I went at 350 for first at 40 mins then up to 60.