When looking for a quick side dish to accompany a steak, chicken or pork chop, I like changing up the usual mashed potatoes or baked potato.
This is a way to do that. Roasted potato wedges with Parmesan cheese and bread crumbs.
The result is a crispy potato, nicely browned with a bit of a crunch to it.
Roasted Potato Wedges
Potatoes, quartered (the amount depends on how many people you're cooking for)
2 teaspoons olive oil
Breadcrumbs with Italian Seasoning (if you only have plain, just add some oregano, garlic, salt and pepper)
Preheat oven to 475 F.
Combine potatoes and oil in a medium bowl, tossing to coat. Add enough breadcrumbs and Parmesan cheese, toss to coat.
Place the potatoes on a cookie sheet lined with aluminum foil and coated with cooking spray; discard any remaining breadcrumb mixture.
Bake for 20 minutes or until brown and crispy.