Crunchy Potato Wedges
Toss 2 large potatoes, cut into 16 wedges, with 2 well-beaten egg whites in a bowl, then place on a parchment-lined baking sheet. Mix 11/2 tsp garlic powder, 1 tsp salt and 1/4 tsp cayenne. Sprinkle over potatoes. Dip wedges into 1 cup finely crushed cornflakes on a plate. Return to sheet and bake at 400F until tender-crisp, 35 to 40 min. Serve with 1/3 cup mayonnaise mixed with 1 tbsp grainy mustard.
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Last updated: October 27th, 2020
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