Roasted Crusted Potato Wedges

Roasted potatoes of every description are delicious as a vegetable side dish, but this potato dish uses small red skinned potatoes, and after rubbing them in olive oil they are tossed in a seasoned Panko breadcrumb mix before baking. The finished potatoes are creamy soft inside with a crisp, golden brown exterior. These potatoes would be a great side for any roasted meat, poultry, or seafood entree.

Why Healthy

  • Baking potatoes in this fashion uses less fat, therefore they contain less calories.



Roasted Crusted Potato Wedges

Panko breadcrumbs add a golden crust to these tasty roasted potatoes.

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 29 mins


1 Pound Small Red Skinned Potatoes
2 Teaspoons Olive Oil
1/2 Cup Panko Breadcrumbs
2 Tablespoons Grated Parmesan Cheese
Salt & Pepper


Preheat oven to 475 degrees F.
Spray a baking sheet with olive oil spray.
Cut the potatoes in half or quarters depending on the size and toss in olive oil.
In a plastic bag, place the crumbs, cheese, salt and pepper, then add the potatoes and toss to coat.
Place the potatoes on the prepared baking sheet and bake from 20 minutes until fork tender and golden brown, turning the potatoes over halfway through the baking time.
Serve immediately.


One Response to “Baked Chicken Fingers”

  1. Sofia F. — December 11, 2011 @ 10:09 pm

    Thank you for the WONDERFUL recipe! The panko breadcrumbs add just the right amount of crunch. I didn’t have whole wheat breadcrumbs, so I used Italian ones and decreased the garlic slightly. You can believe the 15 minute prep time too–these were perfect for a weeknight meal. 10 thumbs up from all the family members–even the picky eaters. If you have growing kids or bigger eaters, double the recipe.


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