Preheat oven to 425ºF. Place the potato wedges into a pot with some salt and cover with cold water. Place the pot over medium-high heat and bring up to a bubble. Simmer the potatoes until just tender, about 7 minutes. While the potatoes are cooking, combine the cheese and breadcrumbs in a small bowl. Reserve.
When the potatoes are cooked, turn them out onto a nonstick baking sheet (or a regular baking sheet covered with parchment paper), season them with pepper and toss them in the EVOO. Sprinkle the cheese and bread crumb mixture over the potatoes, tossing to coat and pressing on them lightly so that the mixture sticks.
Transfer the potatoes to the oven and bake, tossing once halfway through, until golden brown and crispy on all sides, about 10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.