1/4 cup panko (Japanese breadcrumbs) with Italian seasoning
2 tablespoons grated Parmesan-Romano cheese blend
How to Make It
Preheat oven to 475°.
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.