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Parmesan Steak Fries

Parmesan Steak Fries
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Belly Buddies Featured: Olive oil, potatoes, eggsAncho chile powder gives a little kick to the crisp fries. We’ve left the skin on the potatoes for added fiber, but feel free to remove it, if you prefer.
Servings
4
servings
Parmesan Steak Fries
Ingredients
  • olive oil cooking spray
  • 2 russet (baking) potatoes (1 pound total), scrubbed
  • 2 large egg whites
  • 1 tablespoon water
  • ½ cup grated parmesan cheese
  • ¾ teaspoon ancho chile powder or chipotle chile powder
  • ½ teaspoon coarse (kosher) salt
Directions
  1. Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and coat it with cooking spray.
  2. Cut each potato lengthwise into 8 wedges. In a large bowl, whist together the egg whites and water. Place the cheese in a shallow bowl and stir in the chile powder.
  3. Add the potatoes to the bowl of egg whites and toss to coat. Life the potatoes out of the bowl, letting the excess drip off. Dip the skinless sides of the potatoes in the cheese mixture and transfer them to the baking sheet, setting them skin side down.
  4. Bake for 35 to 40 minutes, or until the potatoes are browned in spots and firm-tender. Sprinkle with the salt and serve hot.
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