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.