Parmesan Roasted Potatoes

Sometimes I get in a potato rut. In the summer, I like to slice potatoes into thick coins, drizzle with olive oil, sprinkle with salt and pepper and throw them on the grill. In the winter, my husband LOVES mashed potatoes. But I'm always looking for a variation.

The Sisters' Cafe provided me with that variation when I was making this chicken dish. It looked pretty straight forward and would compliment my meal nicely.

As stated in the original recipe, each serving provides:

172.9 calories
4.1 g fat
30.5 g carbohydrate
3.7 g fiber
4.3 g protein

I didn't really make a whole lot of changes. I omitted the olive oil and just used nonstick spray instead. I also swapped the amounts of the bread crumbs and Parmesan - didn't make a huge difference in nutritional content, I just wanted them to be more Parmesan-y. They turned out tasty and a great alternative to the old potato stand-bys.

Parmesan Roasted Potatoes - BETTER

4 red potatoes (or 8 new potatoes)
nonstick spray
1 Tbsp bread crumbs
2 Tbsp Parmesan cheese
Various seasonings (I used garlic powder, onion powder and Italian seasoning)

Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Spray with nonstick spray for just a second or two. Add all the other ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning the wedges over halfway through baking.

Makes 4 servings, per serving:

142.2 calories
1.0 g fat
29.4 g carbohydrate
3.6 g fiber
4.6 g protein