See more
Roasted Potato Wedges

Roasted Potato Wedges

Oxmoor House MARCH 2010

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


  • 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.

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

Go to Full Version of

Roasted Potato Wedges Recipe