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Roasted Red Potatoes With Panko Bread Crumbs

These Roasted Red Panko Crumb Covered Potatoes are perfect for my families dinner table.  Living on a potato farm I am sure you can imagine we have no shortage of potatoes around.  Plenty of potatoes on hand means that often dinner meals are filled with potatoes as a side dish but having the same ones always can get a tad boring. That’s where these Roasted Red Potatoes With Panko Bread Crumbs come in handy.  They are easy to adjust the flavor with a variety of different spices and use simple ingredients that I always have on hand.  Nothing fancy needed for these delicious potatoes that are soft on the inside and have a crispy outside finish.  Just what I like at the end of a busy day.

These Roasted Red Potatoes With Panko Bread Crumbs are a good one for the kids to help with as well.  I can dice while they toss them in the oil and breadcrumbs for me.  It’s a win-win for me in so many ways.  Getting the kids in the kitchen is such an important bonding and skill teaching experience!

Roasted Red Panko Covered Crumb Potatoes

Roasted Red Potatoes With Panko Bread Crumbs

Why Panko crumbs instead of bread crumbs?  Panko crumbs are a Japanese style bread crumb that are slightly bigger and add a bit more crunch in every bite.  Panko bread crumbs are made from bread without crusts which lends them their airy light flavor.  Panko bread crumbs tend to stay crispier longer than traditional breadcrumbs so this lends them to being the perfect fried or baked coating.  

Although the beginning of the process for both types of crumbs starts with a loaf of bread, that’s where the similarity ends. American bread crumbs are baked, whereas panko is heated with microwaves or in a special oven that enables these flakey, coarser crumbs to dry but not brown. The types of bread used will vary in American crumbs, while panko “white bread” crumbs are always the same. Both types of crumbs are interchangeable, once you understand the different results they yield after cooking. – Lauren Groveman


Roasted Red Potatoes With Panko Bread Crumbs
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  1. 6-8 Red Potatoes, diced or quartered
  2. 1 C Panko Crumbs
  3. 2 TBSP Olive Oil
  4. Salt & Pepper to Taste
  1. Pre-heat oven to 400 degrees.
  2. Scrub and rinse the red potatoes. Pat dry and dice or quarter.
  3. Place diced potatoes in a large bowl and sprinkle with Olive Oil. Toss the potatoes with the Panko Crumbs ensuring everyone has a nice coat.
  4. Grab a baking sheet and place the potatoes in a single layer.
  5. Place potatoes in oven and cook for 20-25 minutes until they are golden brown and fork tender.
Farmer's Wife Rambles

Roasted Red Panko Covered Crumb Potatoes

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  • Lisa

    I love ALL things potato! This looks awesome. Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week.

  • Crystal

    That looks delicious. I love recipes with a big taste & few ingredients for weekday nights.

  • Andrea Kruse

    Yum! Potatoes are one of the few crops we don’t grow on our farm (60+ fruit and vegetables). But, we do have friends who share… so I will have to try this recipe out!