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Crispy Potato Wedges

I have at least ten friends who have given up fried food for their New Year’s Resolutions. Some have also given up food entirely (juice cleanses personally scare me). So when I wanted to have everyone over for weekend burgers, I knew I needed a good side dish that wouldn’t leave anyone wishing for their beloved fries. The solution – these crispy potato wedges. The secret is a really hot oven and of all things – egg whites. Coat the potatoes in egg whites and spices before baking and you can get a really crispy potato wedge. No one missed their fries and three friends gave up their juice cleanses mid meal. Oops.

Also if you want a lower point/calorie dish, this can easily work for 4 servings with everyone getting about half a potato’s worth of wedges.

Crispy Potato Wedges
Servings: 2
Serving Size: 1/2 recipe
Nutritional Info: 174 calories, .3g of fat, 37.6g of carbohydrates, 4.9g of fiber, 6.9g of protein
Weight Watchers® PointsPlus®: 4 *

Ingredients

  • 2 medium potatoes
  • 1 egg white
  • 1/2 tsp paprika
  • 1/2-1 tsp salt
  • 1/2-1 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions

  1. Preheat the oven to 450 degrees
  2. Wash the potatoes and cut into wedges.
  3. Add the egg white and spices to a bowl. Whisk for about 1 minute until slightly frothy.
  4. Toss the potatoes with the egg white spice mixture and drain off any excess liquid.
  5. Place in one layer on a baking sheet covered with parchment paper. Roast for 15 minutes and then flip over. Roast for another 15-20 minutes.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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About

I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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6 Response to Crispy Potato Wedges

  1. Jen on January 13, 2013

    Great recipe! This is the only oven fry recipe I have ever found that lives up to its name.

    We didn’t have parchment paper handy. I foolishly used aluminum foil, neglected to spray it with Pam, and things stuck quite a bit. A warnung to anyone else to avoid the same mistake.

    Reply
  2. Taylor on January 16, 2013

    Oh my goodness. This just revolutionized the oven fry forever. What a success! Thanks!!

    One question though – when I flipped the potatoes over the first rotation, a lot of them lost the…um…”stuff” on the bottom (hoping that makes sense, but since you’ve made the recipe I assume you’ll understand what I mean). Do you think I should have waited maybe 20 minutes on the first side? Just curious what you think!

    Thanks again!

    Reply
    • Kristen on January 16, 2013

      Perhaps next time try flipping one and if stuff is still falling off wait a bit longer. I haven’t had that happen but my guess is things just need some more time to crisp up since every oven is a little different. Also, did you use parchment paper? That may help as well.

      Reply
      • Taylor on January 16, 2013

        Definitely used parchment paper and it made a HUGE impact, I think – wouldn’t have tasted the same without it.

        Next time I’ll do the one flip and see. Perhaps my wedges were cut a little too thick and needed more time.

        Thanks again! :)

        Reply
  3. Lidi on January 21, 2013

    I made these tonight and they were so good. My husband immediately asked, “What did you fry these in?”
    The egg white makes them so crispy on the outside. Excellent recipe!

    Reply
  4. Hannah Seward on January 28, 2013

    I made these tonight. Didn’t have parchment paper so I took the tips from Jen and oiled up my foiled baking sheet.. They cooked super fast, and didn’t turn out as pretty as yours but oh my goodness… Ridiculously delicious, like perfect. THANK YOU so much.

    Reply

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