Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmesan cheese.
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
How to Make It
Preheat oven to 425°.
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.
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.
These were amazing! They were nice and crispy on the outside and creamy on the inside. I did soak the potato wedges in water for ~30 minutes beforehand to remove some of the starch, which helps crisp up the potatoes when you bake them.
I checked the oven after only 20 minutes and they were burning. I went ahead and took them out but they were slightly under-cooked but tasted good. I'd make them again and make adjustments to the time and temperature.
I made a modified version of this recipe. I used only one baking potato as it is only my husband and me at home and 4 pieces of potato was more than enough for us and I am not a big fan of leftover baked potatoes. I am looking forward to making it with the sweet potatoes when our children visit over the holidays. This was easy and delicious.
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