they are also nice and spicy. the egg white used in the recipe helps them become nice and crispy on the outside and remain soft inside. it acts as sort of a barrier, locking in the moisture and, at the same time, as an adhesive for the spices to stay put. while nothing will every replace fries done in oil, these are a close second, especially if you are trying to stay away from deep fried foods. also important is to use a russet or idaho type potato meant for baking.
no fry french fries
3 russet potatoes
1 egg white or egg replacer
1 1/2 tsp cajun spice or similar [or make your own]
preheat oven to 425 F. place rack in lowest position.
olive oil for greasing baking sheet.
cut potatoes with skin on lengthwise and then again into 1/4 slices.
cut each slice into 1/4 inch fries.
place all fries in a big bowl with the egg white and the spices and mix well with your hands or a wooden spoon.
once well coated place them on a lightly greased baking sheet to prevent sticking. if you can, use parchment paper as the silicone coating on it also helps to prevent sticking.
spread them out to try to make a single layer.
bake them for 10 minutes and then remove from oven. turn them over and mix them up a bit. repeat this several times, every 10 minutes until they are done to your liking. note that initially, the egg white coating will look
part way through cooking [note they will still be flexible]:
finished [hard to see here but they will be crispier and won't really bend]: