Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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

Sandra Gluck
Recipe by Cooking Light November 2011

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Credit: Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 8 (serving size: 4 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

165 calories; fat 2.4g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 7.4g; carbohydrates 28.5g; fiber 2.7g; cholesterol 7mg; iron 1.2mg; sodium 360mg; calcium 109mg.
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