SO SO good. And really easy, too. The panko and parm mixture crisped up the potatoes. They were an amazing accompaniment. Husband and I LOVED it.
Roasted Potato Wedges
Yield: 4 servings (serving size: about 3/4 cup)
Recipe from
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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. 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.
Roasted Potato Wedges Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Golden Parmesan Roasted Potatoes
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Roasted Herbed Potatoes
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