Parmesan-Coated Potato Wedges

By nancyj1922

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.

Details

Servings 8
Preparation time 20mins
Cooking time 50mins

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