Roasted Potato Wedges

Ingredients

• 2 teaspoons olive oil 
• 0.3 cup panko bread crumbs italian with seasoning (Japanese breadcrumbs)
• 1 pound potatoes red quartered
• 2 tablespoons parmesan-romano cheese blend grated

Equipment

• bowl
• frying pan
• oven
• ziploc bags

Directions

1. Preheat oven to 47
2. Combine potatoes and oil in a medium bowl, tossing to coat.
3. Combine panko and cheese in a large zip-top plastic bag; add potatoes, tossing to coat.
4. Place potatoes on a jelly-roll pan coated with cooking spray; discard remaining breadcrumb mixture.
5. Bake at 475 for 20 minutes or until browned and crispy.