Parmesan-Coated Potato Wedges

This recipe is from cooking light - they're like crunchy steak fries and are terrific! A little bit of work with the dipping and coating, but worth every minute. We love these! This is the best way I've had sweet potato fries, I can't get them right when I just bake the spears but adding the coating made them so crunchy. Yum. I can't wait to make these again. 

Ingredients:

• 1 1/2 ounces flour (about 1/3 cup)
• 3/4 t. kosher salt
• 3 large egg whites
• 1 T. water 
• 3/4 cup grated parmigiana-reggiano cheese
• 1/2 cup panko, finely crushed
• 2 (8 oz.) baking potatoes, cut lengthwise into 8 wedges
• 2 (8 oz.) sweet potatoes, cut lengthwise into 8 wedges

Directions:

1. Preheat oven to 425'.
2. Combine flour and salt in a shallow dish. Combine egg whites and water in a 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. Divid potato wedges between 2 baking sheet sliced with parchment paper. Bake at 425' for 30 minutes or until golden, rotating pans after 20 minutes. 

Only thing I did different - I used the whole egg, not just the egg whites. For no good reason other than skipping a step of dividing the eggs. 

8 servings (4 wedges per serving). 

per serving: 165 calories; 2.4g fat, 7.4g protein, 28.5g carb

3.23.21: TT air fryer boiled eggs

3.23.20: road trip day 1

3.23.19: herb crusted buttermilk chicken

3.23.18: perler bead Easter eggs

3.23.17: a laugh

3.23.16: Easter side dishes - pineapple stuffing, creamed new potatoes, roasted carrots