Roasted Potato Wedges

Name: Roasted Potato Wedges
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 4 servings (serving size: about 3/4 cup)
Ingredients: 1 pound red small potatoes, quartered; 2 teaspoons olive oil; ¼ cup panko (Japanese breadcrumbs) with Italian seasoning; 2 tablespoons grated Parmesan-Romano cheese blend; Cooking spray

1 Rating
1 Review

Recipe by Oxmoor House March 2010

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Recipe Summary test

prep:

3 mins

cook:

20 mins

total:

23 mins

Yield:

4 servings (serving size: about 3/4 cup)

Nutrition Info

Ingredients

1 pound red small potatoes, quartered
2 teaspoons olive oil
¼ cup panko (Japanese breadcrumbs) with Italian seasoning
2 tablespoons grated Parmesan-Romano cheese blend
Cooking spray

Directions

Step 1
Preheat oven to 475°.

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Step 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

Per Serving:

123 calories; fat 3.7g; saturated fat 1.1g; mono fat 2g; poly fat 0.6g; protein 3.9g; carbohydrates 19.9g; fiber 2.2g; cholesterol 4mg; iron 0.9mg; sodium 88mg; calcium 56mg.

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Roasted Potato Wedges

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Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (1)

All Reviews for Roasted Potato Wedges

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Roasted Potato Wedges

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (1)

All Reviews for Roasted Potato Wedges