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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

Super good!

westlick7
February 01, 2016
Delicious!  I used 2 whole eggs instead of the whites.  The sweet potato wedges were coveted by all so next time we'll do 100 percent sweet potato.

westlick7's Review

Whygal
March 08, 2014
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.

angieandphil's Review

daneanp
October 22, 2013
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.

Whygal's Review

angieandphil
November 14, 2011
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.