Ingredients Jump to Instructions ↓

  1. 4 Idaho potatoes , each cut into 4 wedges

  2. Salt

  3. 1/4 cup(s) Parmesan

  4. 1/4 cup(s) Bread crumbs

  5. 1 teaspoon(s) Garlic powder

  6. Black pepper

  7. 4 tablespoon(s) EVOO

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425.

  2. Place wedges in a pot with salt and cover with water. Simmer until tender, about 7 minutes. While potatoes are cooking combine cheese and bread crumbs; set aside.

  3. When potatoes are done turn onto no stick baking sheet (or regular baking sheet with parchment paper). Season with pepper and toss them in EVOO. Sprinkle the cheese and breadcrumb mixture over the potatoes, tossing to coat and pressing on them lightly so that the mixture sticks.

  4. Place in oven and bake about 10 minutes, tossing once halfway through, until golden brown and crispy on all sides.


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