Some questions: How much of each of the listed ingredients do we use? Do I cut up the potatoes before putting them in the microwave? What do I do with the egg whites after beating them until foamy? Does the seasoning go into the egg whites or on the potatoes? When you say brown and crisp, do you mean let them stay in the oven until the fries are brown and crispy or take them and put them in a pan to brown them? I'm sorry for so many questions, but if I do this how I think you mean it, I might mess it up. This sounds like it might be the kind of french fries that have those little crispy bites if the egg whites are used like I think they will be.

Hi Lena,

The amount is up to you; use as much as you require to feed the number of people you have to serve. It also depends on the size of the potatoes and whether you'd be serving this as a snack or side. I would plan on 1 or 2 large potato per person as a serving.

The recipe says to cook the potatoes before cutting them into wedges. Season the egg whites (I would add a little garlic and onion powder, and maybe a pinch of cayenne, and salt and black pepper, perhaps some rosemary and fresh parsley).

Dip the potatoes in the seasoned egg white and bake as directed until golden brown. If desired, you can also spray the wedges with a little olive oil spray before and/or during the baking if they appear a little dry.

-- CM