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)
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.
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.
