Roasted Breadcrumb Potatoes

An old Czech recipe for a simple yet delightful dish: roasted potatoes with crispy breadcrumbs.

Course Main Course

Cuisine Czech

Keyword baked potatoes, bread crumbs

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 327kcal

Thoroughly wash 2 pounds potatoes under running water or scrub with a vegetable brush to remove dirt. Pat them dry with a tea towel, then slice lengthwise into quarters.
Place the potato wedges in a baking dish and drizzle with 1 Tablespoon sunflower oil. Use your hands to rub the potatoes, ensuring they are evenly coated on all sides.
Preheat the oven to 390 °F. Bake the potatoes for 20-30 minutes until golden brown on top. Occasionally stir them with a wooden flat spatula to prevent sticking.
While the potatoes bake, prepare the breadcrumbs. Melt ⅓ stick unsalted butter in a frying pan over medium heat and add ½ cup breadcrumbs. Stir constantly until they are golden and crispy. Season with 1 teaspoon salt to taste, adjusting based on whether you used salted or unsalted butter and the type of bread for the breadcrumbs.
Use a flat wooden spatula to loosen the potatoes from the bottom of the dish. Sprinkle them with the hot fried breadcrumbs, then mix and shake, and serve.

The basic recipe makes 4 portions.
If you are using regular potatoes instead early ones, they will need a longer baking time.
To prevent the potatoes from sticking to the bottom of the baking dish, line the dish with parchment paper.
SERVING: Serve the potatoes with the crispy breadcrumbs immediately, as the breadcrumbs can become soggy if left too long. They are delicious on their own with a glass of milk or buttermilk. I also enjoy pairing them with a summer salad.
These crispy potatoes also make an excellent side dish that pair perfectly with meat.
If you have leftovers, store the cooled potatoes in the fridge and use them within three days. To reheat, warm them in a frying pan over medium heat with a little butter. This should help the breadcrumbs crisp up again.