Ingredients
2 tsp canola oil
2 lge potatoes
1 lge egg white
NOTE: Directions below:
Emeril's Essence, Creole Seasoning/Bayou Blast):
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 Tcayenne pepper
1 T dried oregano
1 T dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Preheat the oven to 425 degrees, grease large baking sheet with vegetable oil.. Pat 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 medium mixing bowl, whisk egg white until very light and foamy.. Add potatoes and Essence to egg whites and toss to coat evenly.
Spread coated potatoes onto prepared baking sheet, not touching.
Bake for 30 minutes, or until golden brown and crispy, halfway through cooking time, scrape potatoes from baking sheet and turn.
Carefully remove to large serving plate, or individual plates,Serve immediately
