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Parmesan-Coated Potato Wedges

Oxmoor House
Hands-on time 20 mins
Total time 50 mins
Yield

Serves 8 (serving size: 4 wedges)

Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmesan cheese.

Ingredients

  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 3/4 teaspoon kosher salt
  • 3 large egg whites
  • 1 tablespoon water
  • 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/2 cup panko (Japanese breadcrumbs), finely crushed
  • 2 (8-ounce) baking potatoes, each cut lengthwise into 8 wedges
  • 2 (8-ounce) sweet potatoes, each cut lengthwise into 8 wedges

Nutrition Information

  • calories 165
  • fat 2.4 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 7.4 g
  • carbohydrate 28.5 g
  • fiber 2.7 g
  • cholesterol 7 mg
  • iron 1.2 mg
  • sodium 360 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine flour and salt in a shallow dish. Combine egg whites and water in a shallow dish, stirring with a whisk. Combine cheese and panko in another shallow dish.

  3. Dredge potato wedges in flour mixture. Dip in egg white mixture; dredge in cheese mixture. Divide potato wedges between 2 baking sheets lined with parchment paper. Bake at 425° for 30 minutes or until golden, rotating pans after 20 minutes.