Parmesan - Coated Potato Wedges
By sccooks
Rate this recipe
4.4/5
(29 Votes)
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
Details
Adapted from myrecipes.com
Preparation
Step 1
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.
You'll also love
- Peaches cookies - my favourite 4.4/5 (29 Votes)
- Kielbasa Sandwiches with Grilled... 4.1/5 (67 Votes)
- Wagyu Filet Mignon with Shallot &... 4.2/5 (50 Votes)
- Crash Potatoes - Two ways 4.5/5 (23 Votes)
Review this recipe