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Potato-Palooza: Crispy Crunchy Roasted Panko Potato Wedges

Last Tuesday as soon as my daughter got into the car after school, the following conversation ensued:

I asked ‘How was school today? Did anything special happen?’

She replied ‘We discussed what we were giving up for Lent.

I said: ‘Oh, what are you giving up for Lent?’

She replied: ‘Chocolate AND the Wii!”

I said ‘Oh my honey, the Wii is a big sacrifice for sure’ (thinking, wow, mommy is sacrificing as well)

She replied ‘What are you giving up for Lent?…….How bout Coffee?’

I  said ‘What?! (a bit louder than I should have). Oh, honey, that takes weeks of preparation and mommy might get bad headaches and be mean’

She said ‘Mommy it would be a big sacrifice’

I said ‘Yes and mommy might get mean…..and eat you’

Now all of you calm down. The kiddos know I am quite silly and would never really eat them. I nibble them a bit when slathering them with kisses but that is it.

She replied ‘Okay then, you will give up cheese’. I thought again. hum…..If I give up cheese I would probably gain a better looking hip area. Sold.

Now folks, this will be tough. I mean, cheese is like water to me. And so, since cheese is constantly on my mind, I thought I would spend the week sharing some recipes I made a few weeks ago that involve potatoes and cheese. Perfect with St. Patrick’s Day this week.

I ate all the cheesiness right down to the last gooey bit. No regrets.

Forgive me but I did not write down amounts so just go in the kitchen and have fun!
About 2 pounds of organic russet potatoes
A few Tablespoons olive oil
~1 teaspoon dried rosemary, minced
A few shakes of garlic powder
Salt & black pepper
~2 handfuls of Panko bread crumbs
~1 handful asiago cheese, shredded
~2 scallions (green onions), chopped
A few slices of deli ham, baked then chopped

Directions:
1. Preheat oven to 400 degrees F.
2. Rinse and pat dry the potatoes. Cut the potatoes lengthwise in half. Then place cut side down and cut each half lengthwise into 4 more wedges. Ta-Dah!
3. In a bowl, mix the olive oil, rosemary and garlic powder together.
4. Pour the mixture over the potatoes, toss well, throw in the bread crumbs and toss well again.
5. Place a piece of parchment paper on a baking sheet and place the potatoes on the sheet, in a single layer.
6. Bake for 30-40 minutes, tossing after 20 minutes. If you will want to add ham, you can either toast up the ham in the oven the last few minutes of baking or crisp the ham in a pan first.
7. Sprinkle (douse) the wedges with cheese, ham and scallions.

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  8. Daily Spud says

    Cheese or coffee would be a tough call, but just imagine if the choice had been cheese or spuds – now *that* I would find impossible! 😀

  9. Tracey@Tangled Noodle says

    LOL! I can just picture that conversation going and the look on your face when your dear offspring suggested Mommy should hop off the java train! Cheese or coffee – that was a tough choice, but I think you made the right one. These potato wedges are the perfect send-off, at least for the next 30 some days or so! 8-D

  11. Jennifer says

    Hi Donna,
    I toss the wedges with the cheese, scallion and ham after baking. I probably should add some veggies. 🙂

  12. Donna O. says

    Do you toss the panko with the veggies at the beginning? The directions don’t specify when to add. I just noticed that.

  13. Donna O. says

    Well I’m lovin’ the idea of adding panko to roasted potatoes. I’ve never tried that before. I make all kinds of roasted veggies with cheese – green beans, broccoli, cauliflower, pearl onions….I think any of them would benefit with some panko added. I love the crunch of panko. Thanks for the tip!

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