Roasted Red Potatoes

When I plan my menus for the week I often just jot down a main dish and make sure I have ingredients to prepare it. I guess I just assume that yummy side dishes will appear. So an ongoing goal of mine is to actually plan side dishes. Make them and include a few on my blog.
A side dish can be as simple as a bowl of chilled watermelon or as complex as twice baked potatoes.
I had company today, Greg grilled the meat I had a bowl of chilled melon, a dish of strawberries and some yummy roasted red potatoes. We also had fresh corn on the cob, but somehow we forgot about it. Stuff happens. But the potatoes were a hit, all 6 adults agreed they were blog worthy! This side will appear often in our dinner rotation.

Roasted Red Potatoes
4 red potatoes, scrubbed
1 tablespoon olive oil
2 tablespoons Panko Crumbs
2 tablespoons fresh grated  Parmigiana Reggino cheese (I buy a wedge at Costco, it last longer if wrapped in foil)
Salt, pepper, smoked paprika, Pampered Chefs Crushed Peppercorn and Garlic Rub--or whatever your favorite seasoning is
Directions:
1. Preheat oven to 375 degrees.
2. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated.  Bake in a Pampered Chef Bar Pan that has been drizzled with a little olive oil. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

This recipe was inspired by Amber's Delectable Delights--a blog full of yummy food. I bookmarked several recipes I want to make.