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(Serves 8)
Ingredients:
3/4 cup Breadcrumbs
1/4 cup Finely Grated Romano Cheese
1 tablespoon Chopped Parsley
1/2 teaspoon Dried Oregano
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Paprika
1 clove Garlic, minced
1 tablespoon Olive Oil
24 small Red Potatoes (about 3 pounds) or 4 medium Yukon Gold Potatoes (cut into quarters or eighths)
Directions:
- Combine first 8 ingredients in a medium bowl; set aside.
- Combine oil and potatoes in a large zip-lock bag; seal bag and shake potatoes with oil to coat.
- Toss potatoes in breadcrumb mixture.
- Place potatoes in a preheated, oiled Dutch Oven.
- Bake at approximately 400 degrees (8 bottom and 8-10 top briquettes) for approximately 50 minutes or until tender -
stir occasionally.
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