"Arby's" curly fries recipe (only healthy and not curly!)

The other day I decided to pull up my potato plants and dig out all the potatoes.  I ended up with a bunch of smallish red potatoes and wanted to use them up in something tasty.  I was going to do basic roasted potato quarters but instead started thinking about the deliciousness that are Arby's curly fries.  Mmmm.  Since I'm trying to eat healthier, I knew that I wouldn't be deep frying these, so I was looking for a healthier knock-off.  And lo and behold, I found one.  I don't have a fancy curly fry cutter so I decided to use my crinkle cutter instead.  But I discovered that since my potatoes were so small I was risking serious injury by using that thing. I instead decided to just slice them into thin rounds.

Ingredients

1-3/4 teaspoons salt, divided

4 russet potatoes (8 ounces each; 2 pounds total), peeled (I used baby red)

Olive oil spray

2-1/2 tablespoons egg substitute

1-1/2 tablespoons unbleached or all-purpose flour

2 teaspoons paprika (I used sweet Hungarian)

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

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. (As I said, I just sliced mine instead.) Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray. Set aside.

Transfer the potato curls to the boiling water. Cook for exactly 3 minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes to cool.

Meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3 4 teaspoon salt. With a fork, mix until well blended. Now, at this point, the mix will look very thick and pasty. At first I was seriously doubting the recipe and wanted to add water to thin it out. Don't. Just keep going!

Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture.

Here's what mine looked like at this point.

Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. Arrange the potatoes, not touching, in a single layer. Lightly mist with oil spray. Bake for 18 to 24 minutes, turning them about halfway through.  When you turn them, respray with the oil spray.  Cook until crisp and cooked through.  Sprinkle on some more salt to your preference.  Serve with ketchup.

Finished product!

 These turned out quite tasty.  I think if I do this again I may double the coating and definitely add even more spices to it.