A good side can make a meal.  Lots of times I spend so much energy on our main dish that I neglect putting much time into a good side that will compliment the meal.  Most nights I add a good-sized serving of vegetables, not only because they compliment just about anything and are healthy, but they are easy!

I grew up in a family where every supper included some type of meat, potato, and a vegetable.  So deep inside I’m always craving a good ‘ol baked or fried potato.  Because of the high amount of calories a baked potato can contain once topped with all the things I love, I usually stay away from them whenever I can and use sweet potatoes or some type of squash.  However, there are times that I just crave a good ‘ol fashioned potato.

The other night I came up with this version of Steak Fries.  I was able to cut down on calories by eliminating any type of breadcrumbs and using Egg Beaters and one of my favorite type of steak seasonings to spice them up.  Only taking about 10 minutes to put together and coming in at 117 calories per serving, these Steak Fries will quickly become a staple in my house.

Here’s what you’ll need on your grocery list:

**This recipe makes enough to serve 4 people**

2 medium-sized Russet Potatoes

1/4 cup Egg Beaters

1 tsp McCormicks Grill Mates Spicy Montreal Steak Seasoning

Preheat oven to 400 degrees.

Spray a baking sheet well with cooking spray.  These fries will want to stick because of the coating so having a metal spatula available to turn them halfway through and spraying the baking pan well will remove them fairly easily.

Peel two medium-sized potatoes.

Cut each potato into several french fry shaped spears.

Fill a shallow bowl with Egg Beaters and seasoning.  Beat together until seasoning is combined well in eggs.  Here is a picture of the seasoning I used.  I love spicy foods, but if you’re not a spicy person they also have this steak seasoning in a regular version that is not spicy.  Even T.J. could eat these fries and was not bothered by the little bit of spice.

Dip each fry into the egg mixture and then place on the baking pan.

Bake for 25-30 minutes, flipping one time halfway through.

These fries were delicious and would go along well with chicken, pork, beef, or even a meatless entrée.  We actually ate our fries with the Fire Roasted Portobello Mushroom, which was excellent.

The other nice thing about these fries is that they were just as good as leftovers.  There are only three of us so we had a serving left over.  I had part of that serving the next day with my lunch, and Mike had the rest for a snack.  We both loved them just as much the next day.

Enjoy!