Fat-Free Crispy Oven Potato Wedges
Crispy, oven-baked potato wedges coated with crushed corn flakes and seasoned for a flavorful, fat-free snack or side dish suitable for all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Peel the large potato and slice it in half length-wise.
- Cut each half into 4-5 long wedges or strips.
- Dip each potato wedge in slightly beaten egg whites.
- Roll the coated wedges in crushed corn flakes.
- Place the coated wedges on a baking sheet sprayed with non-stick cooking spray.
- Sprinkle with seasoned salt.
- Lightly spray the potato wedges with butter-flavored non-stick cooking spray.
- Bake for 35-40 minutes until crispy and golden.
Tips & Substitutions
For extra flavor, consider adding your favorite spices to the corn flakes before coating, such as paprika or garlic powder. If you don't have egg whites, unsweetened applesauce can serve as a binding agent. Ensure your potato wedges are evenly coated for consistent crispiness. If you want a gluten-free option, use gluten-free corn flakes.
Serving Suggestions
Serve these crispy oven potato wedges as a delightful appetizer or snack, perhaps alongside a dipping sauce like ketchup or ranch dressing. They also pair beautifully with a fresh Sour Cucumbers Salad for a balanced meal. For a heartier option, enjoy them as a side with grilled chicken or burgers.
Storage & Reheating
Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Crispy Oven Potato Wedges contains roughly 1302 calories, with 42g protein, 247g carbohydrates, and 15g fat. It is an excellent source of vitamin A (262% of the Daily Value), iron (222% of the Daily Value), and vitamin C (188% of the Daily Value). Note that it is relatively high in sodium, at 2727mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile. Just keep in mind that they may require slightly less baking time, so check for doneness around the 30-minute mark.
What should I do if I don’t have corn flakes?
If corn flakes aren't available, you can substitute them with crushed rice cereal or panko breadcrumbs for similar crunch. Just ensure they are seasoned to your liking for the best results.
Can I make these wedges ahead of time?
You can prepare the wedges and coat them ahead of time. Store them uncooked in the refrigerator for up to 24 hours. When ready to bake, just remove them from the fridge, spray with cooking spray, and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).