Sunday, February 12, 2012

Parmesan-Coated Potato Wedges

So I want to like these since I made them, and they were a PITA to make. However the potatoes didn't cook evenly, they needed ketchup (or aioli), and I think they were too much work.

Next time I'll skip the whole flour and egg part and mix them with olive oil and cheese, salt and pepper. Much easier. As for the cooking evenly...sweet potatoes cook much faster than white potatoes.

Parmesan-Coated Potato Wedges

Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmesan cheese.

YIELD: Serves 8 (serving size: 4 wedges)
HANDS-ON:20 Minutes
TOTAL:50 Minutes
COURSE: Side Dishes/Vegetables

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 wedges

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.

Nutritional Information
Calories: 165; Fat: 2.4g; Saturated fat: 1.3g; Monounsaturated fat: 0.6g; Polyunsaturated fat: 0.1g; Protein: 7.4g; Carbohydrate: 28.5g; Fiber: 2.7g; Cholesterol: 7mg; Iron: 1.2mg; Sodium: 360mg; Calcium: 109mg

Cooking Light NOVEMBER 2011

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