0.0 from 0 votes
Roasted Breadcrumb Potatoes
An old Czech recipe for a simple yet delightful dish: roasted potatoes with crispy breadcrumbs.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 327 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.