In a small bowl mix bread crumbs, Parmigiano -Reggiano, rosemary, onion and garlic powder, salt and pepper.
In a medium bowl, coat potatoes in enough olive oil to generously cover.
Pour the bread crumb mixture on potatoes and mix until the potatoes are covered evenly.
Place on parchment paper or silicone lined baking sheet.
Bake in a preheated 450 degree oven for 30 minutes, stirring about every 10 minutes until golden brown.
Sprinkle with Kosher Salt or Fleur De Sel
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 2.2mg||1 %|
|Sodium 220.6mg||8 %|
|Potassium 516.1mg||14 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 30.1g|
|Protein 5.8g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 202
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