PANKO CRISPY POTATO WEDGES

Panko Crispy Potato Wedges image

Provided by @MakeItYours

Number Of Ingredients 13

Panko bread crumbs
1 loaf white bread, or
if you dont have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup
(Or you can purchase Panko crumbs)
The potato wedges
2 medium potatoes ( with or without skin)
1 tablespoon cooking oil
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
1/8 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 cup Panko bread crumbs
3/4 cup shaved parmesan cheese

Steps:

Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes.
Shake the sheet twice during baking. Be careful not to let the crumbs brown!
Immediately remove bread crumbs from oven and allow them to cool.
Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
*Note: If you do not want to make the breadcrumbs yourself you can purchase already made.
The Potato Wedges
Turn oven on to 450 degreesF; grease pan. Slice the potatoes in half lengthwise on a cutting board.
Cut each lengthwise half into 4 pieces to make a total of 8 wedges for each potato or 16 total.
Put the wedges in the pan and spread them to make a single layer.
Brush the oil over the potatoes.
Combine the 4 seasonings in a small dish and mix well.
Sprinkle mixture over the potatoes.
Put the crumbs and shaved parmesan cheese into a plastic bag and coat each potato with the crumb mixture.
Bake on center rack for 30 minutes.
Place the potatoes on a cooking sheet in a single layer.
Take them out after 30 minutes and turn over the potatoes.
Bake for 10 more minutes or until crispy and golden brown.