Ingredients
3 large egg whites
1 teaspoon coarse salt
3 baking potatoes (8 to 10 ounces each), cut into 6 long spears
1 1/4 cups grated Parmesan cheese
Ground pepper
Preparation
Preheat oven to 425 degrees. In a wide, shallow bowl, whisk egg whites with salt until frothy. Add potatoes to egg whites, and turn to coat.
One at a time, lift spears out of egg whites, shaking off excess; working over a plate, sprinkle with Parmesan cheese until coated (do not shake off excess). Place on a parchment-lined baking sheet.
Bake, without turning, until potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and ground pepper.
