Triple Threat Cheesy Herb Fries
Instead of just plain old spuds, this upgrade adds sweet potatoes and parsnips to the mix for extra vitamin C, vitamin A and fiber.
1 large russet potato, washed
1 large sweet potato, washed
1 large parsnip, washed and peeled
2 egg whites
½ teaspoon salt
1 tablespoon dried basil
1∕3 cup fresh Italian parsley, finely chopped
¼ cup freshly grated Parmesan cheese
2 tablespoons truffle oil
Nutrition FactsServes 4. Per serving: 230 calories, 8.5 g fat (1 g saturated fat), 5 mg cholesterol, 7 g protein, 33 g carbohydrates, 5.5 g fiber, 438 mg sodium.
1. Cut potatoes and parsnip lengthwise into ¼-inch-thick strips, 3 to 4 inches long. Soak in a large bowl of cold water for 30 to 60 minutes (this gets rid of the starch and maximizes crispiness) and rinse until water runs clear. Place the strips between kitchen towels and pat dry.
2. Preheat oven to 425° F. Spray 2 baking sheets with canola oil and place in the oven for 5 minutes. In a large bowl, whisk together egg whites and salt. Add potatoes; toss to coat.
3. Place potatoes and parsnips in single layer on the prepared baking sheets, making sure not to overcrowd. Bake until crisp and golden brown, about 35 to 40 minutes, turning the potatoes and parsnips every 10 minutes and rotating the racks halfway through baking.
4. While fries are baking, combine basil, parsley, Parmesan and truffle oil in a large bowl. Add baked fries, toss to coat and serve immediately.