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Parmesan Coated Potato Wedges


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  • 1.5 ounces all purpose flour about 1/3 cup
  • 3/4 teaspoon kosher salt
  • 3 large egg whites
  • 3/4 cup of grated Parmigiano Reggiano cheese
  • 1/2 cup panko breadcrumbs, finely crushed
  • 2 (8 ounce) baking potatoes each cut lengthwise into 8 wedges
  • 2 (8ounce) sweet potatoes each cut lengthwise into 8 wedges



Step 1

Preheat oven to 425 degrees
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 miture; dredge in cheese mixture. Divide potato wedges between two baking sheets lined with parchment paper. Bake at 425 degrees for 30 minutes or until golden, rotating pans after 20 minutes.


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