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P, a compliment to this would be potato sticks...

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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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