Ingredients

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

Preparation

  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.