PARMESAN COATED POTATO WEDGES

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PARMESAN COATED POTATO WEDGES image

Categories     Potato     Side     Bake

Yield 8 servings

Number Of Ingredients 4

1 1/2 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 wedg

Steps:

  • 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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