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?


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.


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!


Bread Crumb Roast Potatoes

Serves: 6 to 8


  • 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


  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.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.