You say “po-tay-toe”, I say “po-tah-toe”…..no matter how you say it, you cant go wrong with the “stud-spud”! There are so many varieties of potatoes and so many ways to enjoy one of THE most popular side dishes. You can smash them, mash them, fry them, bake them…heck, you can even make soup out of them! Double-heck, you can even use potatoes to power a light bulb or a clock using pennies, nails and copper wire…but I digress (I don’t think potatoes will replace solar panels or windmills as alternative power sources but it’s still pretty cool!)
I bring this up because Tonya and I were in the car the other and we were discussing foods that we would give up in our timeless quest to battle the effect of gravity on our bodies. (When I say “give up”, I’m not talking about, you know…FOREVER). We had had lunch earlier at a local BBQ place and my sides were coleslaw and french fries. Tonya usually doesn’t order fries as one of her side dishes but she does ask me if I’m having them, so with that thought in mind, I asked her if she would give up french fries. Her answer? No, nope, negative. Not Gonna Do It.
Tonya likes all kinds of french fries: crinkle cut, home-fries, shoestrings, curly, wedges. But she prefers the thin variety, the kind most commonly associated with…McDonald’s…there, I said it…(While France and Belgium fight over who invented them and the Brits use them as the “chip” in fish and chips, the thin variety became popular here in the States primarily due to fast food chains like Mickey D’s. And over the years some healthy soul decided it would be a great idea to cover french fries in cheese or chili…so if you are trying to slim down to “beach weight” you may want to limit your intake of the fried french fries).
So what’s a girl to do? Here at the house Tonya has perfected oven-baked potato slices
as a healthier substitute to french fries and you can still dip them in ketchup! The sliced potatoes are really easy to prepare and the taste depends on your favorite spice. You can’t go wrong with just salt and pepper but feel free to try different spice combinations such as garlic salt or creole seasoning. Normally we rub olive oil on the slices before adding the spice and baking in the oven but recently tried a new twist on a family favorite!
Instead of brushing the potato slices with olive oil and sprinkling spices on the top, we combined egg-whites with the spices, stirred the mixture until frothy, tossed the potato slices until covered, then placed on a baking sheet. The result was a crispier and tastier version of the potato slices: crispy on the outside and soft inside!
Egg White Potato Fries
4-5 Red Potatoes
Seasonings such as salt, pepper and dill or garlic salt and chili powder
Pre-heat the oven to 400 degrees.
Wash and dry the potatoes, then thinly slice.
Combine the egg-white and seasonings, whipped until frothy.
Toss the potato slices with the egg-white mixture.
Arrange the potato slices in a single layer on greased baking sheet or parchment paper-covered baking sheet.
Baked in the oven until crispy, approximately 30 minutes.
Serve with your favorite condiment such as ketchup, honey mustard or ranch dressing.
Oh, did you just ask about beer and Oskar Blues? Okay, here is a good one for you: Pinner Throwback IPA, brewed by Oskar Blues which originated in Colorado but has a great location near Asheville, NC. I must say, Oskar Blues is providing me with some of my favorite brews for the last few years and they have several different varieties for all tastes and ABV%. While Pinner is an IPA, which can sometimes be a turn-off for some due to the ‘hoppy’ bite, it’s brewed with some tropical flavors that create some balance and is a great spring/summer beer after you have finished the mowing. Pinner can be found on the shelves in a can but like most craft beers, it’s best enjoyed straight from the tap! (click on the paragraph to check da’ beers!)
By the way, if you are wondering what I said I would give up eating, you will have to stay tuned for future blogs….