In my hunt for different way to prepare traditional side dishes I cam across this potato recipe from Brown Eyed Baker and it fit perfectly with what I was making for dinner last night and I had everything I needed for it at home so I thought I would give it a try. I served them with baked chicken cutlets. Wow, are these good. Flavorful and crunchy. They will definitely be a staple in our house!
Roasted Potatoes
From Brown Eyed Baker
Ingredients:
3 medium size potatoes (I used yukon gold)
1 tbsp. olive oil
2 tbsp. seasoned bread crumbs
1 tbsp. Parmesan cheese
Various seasonings of your choice (I used sea salt, black pepper, garlic powder, onion powder and dried rosemary)
Directions:
Preheat oven to 375 degrees F. Line a baking dish with foil and lightly spray the foil with non stick cooking spray.
Slice the potatoes into wedges and place in a bowl. Toss in olive oil until coated and then add all remaining ingredients and toss again until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispiness, turning wedges over once halfway through baking. Serve immediately
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