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