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Oven-Roasted Cheesy Potato Wedges

Love French fries, but hate the fat and calories? Here's a delicious alternative that tastes as yummy as it looks.

2 Servings



egg whites

½ tsp


1 lb

Yukon Gold or Russet potatoes

¾ cup

finely grated Asiago, parmesan or Piave Vecchio cheese

freshly ground pepper (to taste)


Wash the potatoes and cut them in half lengthwise, then cut each half into 2 or 3 long wedges or spears. Peeling the potatoes is optional. Place the potato wedges in a bowl of cold water with at least 6 ice cubes and let the potatoes soak for 30 minutes. Drain, and pat the potatoes dry with paper towels.

Position a rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Place the egg whites and salt in a medium-size bowl and whisk to combine. Add the potato wedges and toss to coat all surfaces.

Spread the grated cheese on a large plate. One by one, dip the potatoes into the cheese, coating the all the surfaces. Arrange the potatoes on the prepared pan, making sure none of the wedges touch.

Bake until the potatoes are golden brown and fork-tender, 20 to 30 minutes. To serve, sprinkle with freshly ground pepper to taste.


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