Roast Breadcrumb Potatoes

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Occasionally I’m completely into the idea of making a complicated, technically-difficult, watch-it-or-its-ruined dish for company. But most of the time I want to enjoy myself. These breadcrumb potatoes are the perfect dish for entertaining, because they’re quick, the work is all in the prep, and they’re still a crowd-pleaser.  Also, they’re potatoes crusted with breadcrumbs. Need we say more? -Amy

We’ve had a revolving door of visitors at the cottage all summer long, and these addictive potatoes have been my go-to side dish, for several excellent reasons.

I don’t have to peel potatoes. It’s remarkably quick to assemble. Best of all, it’s plain delish (and reminds me of crab cakes in a weird way). Just add sticky ribs or a mixed grill, a family-style summer salad, and you’ve got a memorably amazing meal! Maggie, when are you coming?

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Use big potatoes, little potatoes, red, white, yellow, or russets – whatever suits your fancy. Put all your chopped ingredients into a bowl, and toss well until everything is evenly coated. Spread the potatoes out onto a parchment-lined baking sheet. Add another dusting of bread crumbs, and bake until crispy and brown, about 30-40 minutes, turning potatoes halfway through cooking.

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If you do what I often do (cramming too many potatoes on the sheet), it may take a little longer and a few more turns with the spatula to get it all nice and crispy. But it’s totally worth it. Enjoy!

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Bread Crumb Roast Potatoes

Serves: 6 to 8

Ingredients:

  • 3 pounds potatoes (any kind will do)
  • 1 medium onion, coarsely cubed
  • 2 cloves garlic, sliced thin
  • juice of 1 lemon
  • a generous glug of olive oil
  • a few sprigs of fresh rosemary (or dried)
  • 1 tablespoon salt
  • black pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cups bread crumbs, plus another 1/2 cup reserved for sprinkling

Directions:

  1. Preheat oven to 450F, wash potatoes (leaving skin on) and cut into uniform size cubes or wedges.
  2. Place cut up potatoes and all ingredients into a large bowl and toss well until everything is evenly coated.
  3. Spread the potatoes onto a parchment lined baking sheet, sprinkle with 1/2 cup reserved bread crumbs and bake at 450F for 30-40 minutes, flipping halfway with spatula (careful not to knock the crumb crust off), till crispy and golden brown. This can also be done in a roasting pan on the barbecue.
All photos taken and styled by Jill Chen.

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