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Roasted Potato Wedges

Prep time 3 mins
Cook time 20 mins
Yield 4 servings (serving size: about 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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