The first stage of cooking you will need to produce in the evening. It will take quite a bit of time - 5 minutes) so my potatoes, the skin is not clean (if young). Cut into slices. Fill with water, bring to a boil and proverjaem 3-4 minutes after boiling. Put in the water a sprig of rosemary - will give a great flavor to the potatoes. Potatoes drain in a colander, dry on paper towel.

Generously dip them in starch. It is desirable in corn. By the way, starch is a very useful product, nourishing nerve endings. In addition, much lower in calories than flour. The slices of potato put in a bag and put into the freezer overnight. Due to the freezing of potatoes cooked to be as soft.

But the next day you can start baking! Clean the peppers, garlic.

Prepare sauce: in blender, mix peeled chili pepper and pepperoni (can be without it), garlic and salami! Salami also will give a good flavor to the potatoes). Beat with a mixer of cold whites, adding a little salt, until stiff peaks (this is about 2 minutes).

Take out from the freezer our frozen potatoes. Share the pieces if they stick together (they are separated easily due to the starch). Mix the sausage-pepper mass with beaten egg whites. Stir gently from the bottom up, to proteins is not settled.

Preheat the oven to 200 degrees. Coat the baking pan with parchment. And then run very fast: each slice of potato dip in our air mass. Put the pieces on a baking sheet. Whipped protein tends to quickly settle, so it is important to quickly get all the pieces to dip, to later they formed a beautiful and crispy crust.

Put into the oven for about 30 minutes. Check readiness may need a little longer in the oven to hold. They should be the softest! I salted at the end of the already baked potatoes. Serve these potato wedges is with a sauce (because of the oil in it, so taste more diet, without the usual fat) - in tandem get a truly great taste! My sauce is: cheese+sour cream+chesney to+parsley+salt, whipped in a blender.