Oven Crispy Fries (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil |
2 large baking potatoes, scrubbed, about 1 1/2 pounds |
1 large egg white |
2 teaspoons essence, recipe follows |
Directions:
1. Preheat the oven to 425 degrees F and grease a large non-stick baking sheet with the vegetable oil.
2. 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 and the Essence to the egg whites and toss to coat evenly.
3. 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.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
16. Published by William and Morrow, 1993.
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