Prep 20 mins
Cook 45 mins
These look almost as good as they taste. But they are NOT McDonald's fries. At half a gram of fat per serving (versus 16 grams for the same amount of the fried variety) you can munch away guiltlessly. These can become addicting, there was a period where I made these several times a week. From In the Kitchen With Rosie by Rosie Daley
- 5 large baking potatoes
- light vegetable oil cooking spray
- 2 large egg whites
- 1 tablespoon cajun spices
- Preheat the oven to 400 degrees.
- Slice each potato lengthwise into 1/4-inch ovals, then slice each ovallengthwise into matchsticks (i use a mandoline which makes this go much quicker).
- Coat a baking sheet with 3 sprays of the vegetable oil.
- Combine the egg whites and cajun spice in a bowl.
- Add the matchstick potatoes and mix to coat.
- Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between them.
- Place the baking sheet on the bottom shelf of the oven.
- Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly.
- Serve immediately.
Really good for a low fat fry! Crunchy too, which can be hard to achieve without oil. The egg white must be the magic ingredient! I'll be making these again, thanks.
Kim, good "fries" great taste and low fat! I did make mine a little thicker so they did take about an hour and 15 minutes and then turned about every 10 minutes (pain), BUT they were well worth it! BF liked the spice! TY
I LOVE these fries, and I feel they are even BETTER than McDonald's. I used to large baking potatoes, didn't peel and cute with a fry slicer (didn't take them down to matchsticks) then soaked in cold water for about 1 hour, rinsed, dried and followed directions as listed. They turned out crispy on the outside and soft inside. Even my VERY picky DGD (2yrs) loved them and kept asking for more. So easy to make and not to bad for you either - we really enjoyed this and will be making it often. Thanks Kimke for sharing a great recipe.