The Country Kitchen: Baked Potato Strips

These tender potatoes are excellent with everything from sirloin steak to hot dogs. They are similar to French fries, but are delicately seasoned.

Baked Potato Strips

4 servings


3 large baking potatoes
2 egg whites
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder


1. Cut potatoes (peeled or unpeeled) lengthwise into thin 1/4-inch strips. Pat dry with paper towels.
2. In a bowl, combine the egg whites, Parmesan cheese, and garlic powder. Add the potatoes; toss to coat.
3. Place in a single layer on a cookie sheet coated with nonstick cooking spray.
4. Bake, uncovered, at 375 degrees for 35-40 minutes or until potatoes are golden brown and tender, turning several times.

Questions for the cook

R.F. of Greenwood asks:

Q: Do you have any suggestions for perking up baked beans? Mine could use a bit more flavor, rather than simply heating them up right from the can.

A: You might want to try any or all of the following. These amounts are for one large can of baked beans:

1/3 cup finely chopped onions
2 tablespoon dark molasses
1 tablespoon yellow or spicy mustard
1 tablespoon catsup
1/2 teaspoon garlic powder
1/4 teaspoon salt and 1/4 teaspoon pepper

Cook them on medium-low for 15 minutes, then on low for an additional 15 minutes, so all the flavors mingle. Or you can bake them (covered) in the oven for 35-40 minutes at 325 degrees.

If using more than one can of baked beans, adjust the above ingredients accordingly, to your taste. I always get compliments on mine, using these added ingredients.

A helpful hint

You might like trying this fruity zucchini bread: Add grated orange peel, chopped dates and sliced maraschino cherries to your existing recipe.