- 2 teaspoons vegetable oil
- 2 large baking potatoes (about 1 1/2 pounds), scrubbed
- 1 large egg white
- 2 teaspoons Baby Bam
- 8 ounces white Cheddar cheese (1/2 pound), grated (about 2 cups)
- 2 tablespoons thinly sliced scallions (optional)
- Gravy (optional)
Position rack in center of oven and preheat the oven to 425Â°F.
Grease a large nonstick baking sheet with the vegetable oil.
Pat the potatoes dry and slice lengthwise into 1/2-inch thick slices.
Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick.
In a medium mixing bowl, whisk the egg white until very light and foamy.
Add the potatoes to the egg white and toss to coat evenly. Remove potatoes with a slotted spoon.
Spread the coated potatoes on the prepared baking sheet, so the fries are not touching one another. Bake for 10 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven. Sprinkle the potatoes with half the Baby Bam. With a metal spatula, scrape the potatoes from the baking sheet and flip them over. Sprinkle with the remaining teaspoon of Baby Bam.
With oven mitts or pot holders, return the baking sheet to the oven and bake for 20 minutes, until golden brown and crispy.
Using oven mitts or pot holders, remove the baking sheet from the oven and sprinkle the potatoes with the cheese.
With oven mitts or pot holders, return the baking sheet to the oven until the cheese is melted, about 3 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven and sprinkle the potatoes with the scallions (optional). Carefully transfer the potatoes with the spatula to a large serving plate or individual plates.
Serve immediately, with gravy, if desired.