Place rack in center of oven; heat to 425 degrees.
Grease large nonstick baking sheet with the
vegetable oil. Scrub potatoes, pat dry, and slice
lengthwise into 1/2-inch slices. Slice again
lengthwise into even fries, 1/2-inch thick.
In a medium mixing bowl, whisk egg white until
very light and foamy. Add the potatoes to egg
white and toss to coat evenly. Remove potatoes
with a slotted spoon. Spread coated potatoes on
prepared baking sheet, so fries are not touching
each other. Bake for 10 minutes. Remove from oven;
sprinkle potatoes with half the Baby Bam (1 tsp).
Flip potatoes and sprinkle with remaining teaspoon
of Baby Bam.
Bake for 20 minutes, until golden brown and crispy.
Remove from oven and sprinkle potatoes with cheese.
Bake until cheese is melted, about 3 minutes.
Sprinkle potatoes with scallions, if using. Serve
immediately
Baby Bam- In a small mixing bowl, combine all
ingredients. Stir well. Store in an airtight
container for up to 3 months.
Originally Submitted
6/8/2015
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