Arby's Curly Fries Remake

Crisp, seasoned curly fries baked instead of fried — only a few more calories and fat than a plain baked potato.

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Prep Time 15

Cook Time 24

Servings: 1

Ingredients Method Notes

Ingredients

1-3/4 teaspoons salt, divided
4 russet potatoes (8 ounces each; 2 pounds total), peeled
Olive oil spray
2-1/2 tablespoons egg substitute
1-1/2 tablespoons unbleached or all-purpose flour
2 teaspoons paprika
1/4 teaspoon cayenne
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Method

Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
Meanwhile, with a twin curl cutter, cut 7 ounces of potato curls, about 2 cups (cover with water and refrigerate the scraps for another recipe). Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray.
Transfer the potato curls to the boiling water. Cook for exactly 3 minutes but no longer or they will break. Drain in a colander and let cool for about 5 minutes.
Meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3/4 teaspoon salt. Mix until well blended. Add the potatoes and toss with your fingers until coated.
Transfer, allowing excess seasoning to drip off, to the baking sheet. Arrange the potatoes, not touching, in a single layer. Lightly mist with oil spray. Bake for 18 to 24 minutes, turning about halfway through, until crisp and cooked through.

Notes

Makes 1 serving.

Per serving: 235 calories, 9g protein, 47g carbohydrates, 2g fat, trace saturated fat, 4g fiber.

Before You Start: If you don't own a twin curl cutter, use straight-cut fries instead — cut 7 ounces (about 2 cups) of 1/4"-thick potato sticks with a chef's knife and prepare according to the recipe.