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Oxmoor House Photo by: Oxmoor House

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.

Cooking Light NOVEMBER 2011

  • Yield: Serves 8 (serving size: 4 wedges)
  • Hands-on:20 Minutes
  • Total:50 Minutes

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. 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.

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
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Parmesan-Coated Potato Wedges recipe

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