| Recipe - Spicy Crispy Fries |
Lance always chuckles a little when I proudly declare to him the title I've given supper. Usually the titles I make up include multiple adjectives - for example: Savory Autumn Harvest Vegetable Soup. I make up the title to give legitimacy and interest to recipes I've created myself. The other night I concocted a mexican meal of a tomato/beef/spice mixture layered with refried beans and cheese on cornbread, "Mexican Cornbread" (okay so that one's a little plain, and anyway it ended up tasting just like chili and cornbread). So there's this recipe, one that I will share with you today that I didn't need to embellish the title at all:
Spicy Crispy Fries - from the Guilt-free Comfort Food Cookbook by Georgia Kostas
3 large russet potatoes (I use any kind and yams are incredible. I also get away with more than three)
1 large egg white
1 tablespoon olive oil
1 tablespoon lime juice (lemon in a pinch)
1/2 tsp chili powder
1/4 tsp salt
Cut potatoes into fry size pieces. Heat oven to 400. Combine all other ingredients into a bowl and whisk together till well blended. In a large bowl toss mixture and potato strips until coated. Spread on baking sheets - either oiled or lined with parchment paper (which I prefer for easier cleanup). Make sure there is space between the fries or they won't get crispy. Bake for 25-35 minutes turning occasionally for even browning. Serve hot. Yum.
These aren't really spicy at all, so if you want spicy as opposed to just flavourful, I recommend adding hot sauce or just more chili powder to mixture.
Enjoy.
Aimee |
|
| 1 Comments: |
-
I'm going to try that! I love new recipes, thanks for sharing.
|
| |
|
|
|
|
|
|
posted by Aimee at 
I'm going to try that! I love new recipes, thanks for sharing.