Do you ever have one of those nights when the only thing you can possibly fathom for dinner is a life raft of french fries, preferably with a bucket of bloomin’ onion sauce on the side? I’ll pretend you said Yes so we can close the chapter on commiserating and get on with the good stuff: these de-fricking-licious potato rounds. Ok, so they’re not fries, but they ARE a very close, crispy, seasoned approximation, eerily similar to the thick-cut potato wedges you see at fine dining establishments across America. You know the ones — red and white awnings, 2-for-1 Double Downs, the uuje. But are you ready for the kicker? The bonus factor that made me feel completely justified in eating, oh, a whole crap-ton of these things? They’re virtually FAT-FREE. Uh, boom?
Restaurant-Style Oven-Baked Potato Rounds
By Emily Stoffel
Cooking time: 35 minutes | Serves: uhhh, lets go with 2?
Notes: Despite what might seem like a boatload of spices, the recipe below actually results in relatively lightly seasoned potato rounds. If you’re really feeling that fast food flavor, double the spices and skip the extra salt at the end. Bloomin’ onion sauce optional (although The Brown Eyed Baker offers a damn tasty version here).
- 5-6 yukon gold potatoes
- 2 egg whites
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp freshly ground black pepper
- even more salt
- cooking spray
Preheat oven to 450F. Scrub potatoes thoroughly and slice into 1/4-1/3″ rounds. Beat egg whites until frothy. Mix all measured spices in small bowl. Add potato slices to a freezer bag and pour over eggs. Shake. Add 1/3 spice mixture. Shake. Another 1/3. Shake. And again. Spray two baking sheets with cooking spray. Arrange seasoned potatoes in a single layer on baking sheets. Bake for 20 mins, flip potatoes, and bake 10 additional minutes or until crispy and golden brown. Top with additional salt.