Name: Roasted Potatoes
Yield: 8 servings (serving size: 3 potatoes)
Ingredients: ¾ cup fresh breadcrumbs; ¼ cup (1 ounce) finely grated fresh Romano cheese; 1 tablespoon chopped fresh parsley; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon pepper; ⅛ teaspoon paprika; 1 garlic clove, minced; 1 tablespoon olive oil; 24 small red potatoes (about 3 pounds); Vegetable cooking spray

Combine first 8 ingredients in a medium bowl; set aside. Combine oil and potatoes in a large zip-top plastic bag; seal bag, and shake to coat potatoes with oil. Toss potatoes in breadcrumb mixture. Place potatoes in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 50 minutes or until tender, stirring occasionally.

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