I've been making these potato wedges for a while now. Everyone seems to like them - kids, adults, even picky eaters. They taste better than french fries - and they're not fried! The recipe originally came from an issue of Everyday Food . But I cannot find it on Martha's site.
So, what makes them so yummy? Well, freshly grated Parmesan cheese, of course! It gives them a nice, salty, cheesy flavor. They get really crisp when you bake them in the oven. And they leave yummy, cheesy bits on the pan.
The potatoes pair really well with grilled chicken, barbeque, steak or burgers on the grill. They take about 30 minutes to bake, so they can be cooking away while you are at the grill.
Parmesan Steak Fries
2 Potatoes - yukon gold or red potatoes, cut into wedges
1 - 3 egg whites whipped until frothy
Freshly grated Parmesan cheese
Preheat oven to 425. Bake 30 minutes.
The recipe is really flexible. You decide how many potatoes you want based on the size of your group. One egg white will cover about 2 potatoes - unless they're really teeny. You can always whip another egg in the bowl if you run out.
You basically whip egg white with some salt in a medium size bowl until it's frothy (see note below for amount of salt.) Coat the potato wedges in the egg white, then dip them in Parmesan cheese until they are covered. Place on a baking sheet that is lined with a Silpat or parchment paper for easy clean up.
Example: 3 egg whites add 1t. salt.
Place all the cute little cheese covered potatoes on the baking sheet. Grind some fresh pepper on top. Bake for about 30 minutes. Do not turn. Just bake until they are fork tender and golden brown.