Roasted Potatoes encrusted in Italian Style Bread Crumbs
Roasted Potatoes encrusted in Italian Style Bread Crumbs is a side dish of my mother’s that I love. I used to get so excited when she made these. She often served them with some steak and salad. This recipe is simple. Just peel and cut your potatoes, dip in olive oil, then dredge in breadcrumbs and bake.
4 lbs. Of Potatoes (I use Russet), Peel, cut in half or thirds and be sure to cut into the same size
1 cup of Plain Bread Crumbs
3 Tsp. Fresh Parsley, Chopped
3 Garlic Cloves, Chopped
¼ Cup Grated Pecorino Romano
1 Tsp. Salt
½ Tsp. Black Pepper
3/4 Cup of Extra Virgin Olive Oil, plus more to coat the pan
Preheat the oven to 400 degrees.
In a bowl make your bread crumb mixture by combining the plain bread crumbs with the parsley, garlic, Pecorino, salt and pepper. In a separate bowl, pour in ¾ cups of olive oil.
Coat the bottom of a large baking pan with olive oil.
Take each potato and dip in the olive oil and shake off any excess. Dread in the bread crumbs and coat well on all sides. Put the potato in the baking pan and repeat the process for all of the potatoes. Cover with aluminum foil and bake for about a half hour until the potatoes are almost cooked through. Take them out of the oven, uncover and baste with the olive oil dripping in the pan. Return them to the oven and bake until the bread crumbs are all toasted and serve.