16 ounce baking potatoes cut lengthwise into 8 wedges
3 large egg whites
0.3 cup flour all-purpose
0.8 teaspoon kosher salt
0.5 cup panko bread crumbs crushed finely (Japanese breadcrumbs)
3 ounces parmigiano-reggiano cheese fresh grated
16 ounce sweet potatoes cut lengthwise into 8 wedges
1 tablespoon water
Equipment
baking sheet
baking paper
oven
whisk
Directions
Preheat oven to 42
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.
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.
