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Best Baked French Fries

Reviewed: Aug. 23, 2013
Very good! I also make no fat fries by beating an egg white, add seasoning to the white and stir in the potatoes until covered well. The rest is the same as here (I usually have russets, and haven't tried sugar trick, yet). Just make sure fries are in a single layer in something larger than 9x13 (a 13x18 jellyroll pan works well) sprayed with non-stick spray. I turn about every 15 mins to keep them evenly browned, and they're as crisp as any fry that was every 'fried.' This was an idea from Oprah's personal chef's cookbook In the Kitchen with Rosie, many years ago.
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Nacho Potato Soup

Reviewed: Feb. 4, 2012
I make his quite often, and I love it because it's fast, delicious, and I always have the ingredients on hand. Rather than 2 c. cubed American, I use 1 c. shredded cheddar or Monterey jack, and sometimes use 1 can creamed corn in addition to the 1 can of drained corn. Also can use 15 oz. of diced tomatoes rather than smaller 10 oz. with chilies, then I may add ground chili and cumin to taste. It never needs more salt to be added.
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