Parmesan-Coated Potato Wedges |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmesan cheese. 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 |
Directions:
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.
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