Parmesan-Coated Potato Wedges

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

Yield: Serves 8 (serving size: 4 wedges)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 2.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.4g
  • Carbohydrate: 28.5g
  • Fiber: 2.7g
  • Cholesterol: 7mg
  • Iron: 1.2mg
  • Sodium: 360mg
  • Calcium: 109mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Parmesan-Coated Potato Wedges Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy