Categories: Sides
Ingredients
- 3 tbsp. olive oil
- 2 egg whites
- 2 tbsp. rice flour
- 2 tsp Lawry's Seasoned Salt, plus more for sprinkling
- 1 1/2 lbs. smallish sweet potatoes, skin on, cut lengthwise into 1-inch thick wedges
Directions
-
Preheat the oven to 425. Place the oil on a large rimmed baking sheet and heat it in the oven until very hot but not smoking, 7 to 8 minutes.
-
Hand-whisk the egg whites in a large bowl until stiff peaks form, about 4 minutes. Gently fold in the rice flour and Lawry’s, then gently toss the potatoes in the egg white mixture.
-
Using an oven mitt, remove the baking sheet from the oven and quickly arrange the coated potato wedges on the hot oil, making sure a flat side of each potato is coming into direct contact with the oil. Roast until the undersides are crispy, 13 to 15 minutes. Flip the wedges with tongs and roast until the other side is golden, 10-15 minutes. Remove from the oven and sprinkle with additional Lawry’s, if desired.