Parmesan-Coated Potato Wedges

Parmesan-Coated Potato Wedges Recipe
Oxmoor House

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


Serves 8 (serving size: 4 wedges)

Total time: 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 50 Minutes

Nutritional 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


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


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.

Sandra Gluck,

Cooking Light

November 2011
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