Roasted Potato Wedges



4 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 123
Caloriesfromfat 0.0 %
Fat 3.7 g
Satfat 1.1 g
Monofat 2 g
Polyfat 0.6 g
Protein 3.9 g
Carbohydrate 19.9 g
Fiber 2.2 g
Cholesterol 4 mg
Iron 0.9 mg
Sodium 88 mg
Calcium 56 mg


1 pound red small potatoes, quartered
2 teaspoons olive oil
1/4 cup panko (Japanese breadcrumbs) with Italian seasoning
2 tablespoons grated Parmesan-Romano cheese blend
Cooking spray


1. Preheat oven to 475°.

2. Combine potatoes and oil in a medium bowl, tossing to coat. Combine panko and cheese in a large zip-top plastic bag; add potatoes, tossing to coat. Place potatoes on a jelly-roll pan coated with cooking spray; discard remaining breadcrumb mixture. Bake at 475° for 20 minutes or until browned and crispy.