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P, a compliment to this would be potato sticks...
Joined: Dec 12, 2005
Posted to Thread #14022 at 4:45 pm on Mar 4, 2009
Cut washed russet (I don't even bother peeling them) lengthwise into 8 pieces. I usually do one big or two small for the two of us.
Beat an eggwhite until foamy then dip the pieces in the whites, then into a flat bowl of fresh grated parmesan cheese. Sprinkle coated potato sticks with fresh ground pepper and Italian seasoning, line them up on a baking sheet (one cut surface will be laying on the pan) and bake at 450 for 20-30 minutes (this will depend on how wide the potato diameter was) flipping half way so the other surface touches the hot pan. This makes the cheese golden.
They're done when you can easily pierce with a fork. Be careful...they're hot, but tasty.
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Other messages in this thread:
- 14022. Mimi, thank you for posting the Parmesan Zucchini Sticks. So yummy and [LINK] - Pat-NoCal - 4:14pm on 03/04/09 (9)
- P, a compliment to this would be potato sticks... - MarilynFL - 4:45pm on 03/04/09
- Mmm, these sound tasty too, Mar. [NT] - Pat-NoCal - 5:12pm on 03/04/09
- I forgot...either put a thin film of oil on the pan or use a Silpat. [NT] - MarilynFL - 5:35pm on 03/04/09
- okay. question....have you tried this method with yams or sweet potatoes? [NT] - Pat-NoCal - 5:45pm on 03/04/09
- No, but then I wouldn't think to put parma on those veggies. - MarilynFL - 6:09pm on 03/04/09
- Thanks for pointing this out, I'm not sure how I missed it the first time. - LisainLA - 7:28pm on 03/04/09
- always happy to help. ;-D [NT] - Pat-NoCal - 12:50am on 03/05/09
- This looks good, I make homemade potato fries using almost the exact same recipe [NT] - dianncy1964 - 3:17am on 03/05/09
- LOL...I had *no* idea what you were talking about. I posted what??? - Mimi - 12:52pm on 03/05/09