Recipe information
Yield
Serves 4
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
Preparation
Step 1
Preheat the oven to 425°F. 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.
Step 2
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.
Step 3
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and pepper.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
