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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 pound red small potatoes, quartered |
2 teaspoons olive oil |
1/4 cup panko (japanese breadcrumbs) with italian seasoning |
2 tablespoons grated parmesan-romano cheese blend |
cooking spray |
Directions:
1. Preheat oven to 475°.
2. Combine potatoes and oil in a medium bowl, tossing to coat. Combine panko and cheese in a large zip-top plastic bag; add potatoes, tossing to coat. Place potatoes on a jelly-roll pan coated with cooking spray; discard remaining breadcrumb mixture. Bake at 475° for 20 minutes or until browned and crispy.
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