- 8
- 20 mins
- 50 mins
5/5
(1 Votes)
Ingredients
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 3/4 tsp kosher salt
- 3 large egg whites
- 1 T water
- 3/4 cups (3 oz) grated fresh Parmigiano-Reggiano cheese
- 1/2 c. panko (Japanese breadcrumbs) finely crushed.
- 2 (8 oz) baking potatoes, each cut lenghwise into 8 wedges
- 2 (8oz) sweet potatoes, each cut lenghwise into 8 wedges.
Preparation
Step 1
1. Preheat oven to 425 degrees
2. Combine flour and salt in a shallow dish. Combine egg whites and water ina shallow dish, stirring with a whisk. Combine cheese adn panko in another shallow dish.
3. Dredge potato wedges in flour mixture. Dip egg white mixture; dredge in cheese mixture. Divide potato wedges between 2 baking sheets lined with parchment paper. Bake at 425 degrees for 30 minutes or until golden, rotating pans after 20 minutes.
Calories 165
Fat 2.4g
sat fat3.4 mg
protein 7.4 g
carb 28.5 g
fiber 2.7 g
chol 7mg
sodium 360 mg
calc 109 mg
iron 13 mg