2 large egg whites
coarse salt and freshly ground black pepper
3 baking potatoes, (8-10 ounces) each
1 ¼ cups grated Parmesan cheese

Preheat the oven to 220ºC/425ºF. 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. 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 the excess).

Place on a parchment-lined baking sheet. Bake without turning until the potatoes are fork-tender and golden brown – about 30 minutes.