Roasted Potato Wedges

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 0.0%
  • Fat: 3.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.9g
  • Carbohydrate: 19.9g
  • Fiber: 2.2g
  • Cholesterol: 4mg
  • Iron: 0.9mg
  • Sodium: 88mg
  • Calcium: 56mg

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

Preparation

  1. 1. Preheat oven to 475°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Potato Wedges Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy