Roasted Breadcrumb Potatoes

Name: Roasted Breadcrumb Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 pounds potatoes; 1 Tablespoon sunflower oil; ½ cup breadcrumbs; 1 teaspoon salt; ⅓ tick unsalted butter

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
327 kcal
Course
Main Course
Cuisine
Czech

Roasted Breadcrumb Potatoes

Nora Tran

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An old Czech recipe for a simple yet delightful dish: roasted potatoes with crispy breadcrumbs.

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Ingredients

Servings

2 pounds potatoes raw, early potatoes
1 Tablespoon sunflower oil (or canola)
½ cup breadcrumbs
1 teaspoon salt adjust the exact amount to your liking
⅓ tick unsalted butter

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Instructions

Thoroughly wash 2 pounds potatoes under running water or scrub with a vegetable brush to remove dirt. Pat them dry with a tea towel, then slice lengthwise into quarters.
Place the potato wedges in a baking dish and drizzle with 1 Tablespoon sunflower oil. Use your hands to rub the potatoes, ensuring they are evenly coated on all sides.
Preheat the oven to 390 °F. Bake the potatoes for 20-30 minutes until golden brown on top. Occasionally stir them with a wooden flat spatula to prevent sticking.
While the potatoes bake, prepare the breadcrumbs. Melt ⅓ stick unsalted butter in a frying pan over medium heat and add ½ cup breadcrumbs. Stir constantly until they are golden and crispy. Season with 1 teaspoon salt to taste, adjusting based on whether you used salted or unsalted butter and the type of bread for the breadcrumbs.
Use a flat wooden spatula to loosen the potatoes from the bottom of the dish. Sprinkle them with the hot fried breadcrumbs, then mix and shake, and serve.

Notes

SERVING:
The basic recipe makes 4 portions.
If you are using regular potatoes instead early ones, they will need a longer baking time.
To prevent the potatoes from sticking to the bottom of the baking dish, line the dish with parchment paper.
SERVING: Serve the potatoes with the crispy breadcrumbs immediately, as the breadcrumbs can become soggy if left too long. They are delicious on their own with a glass of milk or buttermilk. I also enjoy pairing them with a summer salad.
These crispy potatoes also make an excellent side dish that pair perfectly with meat.
If you have leftovers, store the cooled potatoes in the fridge and use them within three days. To reheat, warm them in a frying pan over medium heat with a little butter. This should help the breadcrumbs crisp up again.

Nutrition Information

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Calories 327kcal (16%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 20mg (7%) Sodium 696mg (29%) Potassium 984mg (28%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 240IU (5%) Vitamin C 45mg (50%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	49g	16%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.3g	15%
Cholesterol	20mg	7%
Sodium	696mg	29%
Potassium	984mg	21%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	240IU	5%
Vitamin C	45mg	50%
Calcium	55mg	6%
Iron	2mg	11%