Friday, May 20, 2011

Roasted Potato Wedges

I'm a huge potato lover, I could survive on potatoes alone, alas, I don't because it wouldn't be very healthy now would it?

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

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)
Parmesan cheese
Cooking spray

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.

Roasted Potato Wedges

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.


  1. oh yum! My husband always teases me because he can't understand how a potato could be someone's favorite food. Lasagna, ribs, green bean casserole...all of those would make more sense. But nope, potatoes. You can't go wrong with them. These look great!


  2. i love this recipe...i like new ways to prepare potatoes...


  3. These look great I'll have to try it with my roast I'm making this week.

  4. thank you for this recipe! usually i always manage to mess up online recipes but this turned out delicious, crispy on the outside soft on the inside and delicious seasoning, thanks again!!