Breaded Baked Potatoes
Take your potato game to the next level with these breaded baked potatoes! This comforting one-pan dish combines crispy Yukon gold potato wedges, tender carrots, and sweet onions with savory slices of Capital Ham Sausage. It's a guaranteed crowd-pleaser topped with a golden breadcrumb crust made with Parmesan, garlic and parsley!
Course: MainCuisine: WesternDifficulty: Easy
Servings
8
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
150 g Capital Ham Sausage, sliced
6 medium Yukon gold potatoes, cut into wedges
1 cup baby carrots (or regular carrots, cut to size)
1 medium onion, sliced into strips
6 tbsp olive oil
1 cup plain breadcrumbs
1/2 cup grated Parmigiano cheese
2 tbsp dried parsley
2 tsp garlic powder
Salt, to taste
Directions
- Preheat the oven to 400°F (200°C).
- Arrange the potato wedges in a casserole dish, leaving some space for airflow if you want crispier potatoes.
- Add baby carrots and sliced onions around the potatoes, filling the gaps.
- Drizzle everything with olive oil and season with salt.
- Scatter the sliced Capital Ham Sausage on top of the vegetables.
- Combine breadcrumbs, grated Parmigiano cheese, dried parsley, garlic powder, and salt in a bowl.
- Drizzle in 2-3 tablespoons of olive oil while mixing the breadcrumbs until the mixture is evenly coated and slightly clumpy.
- Sprinkle the breadcrumb mixture generously over the potatoes, carrots, onions, and ham sausage. Press the mixture down so it sticks to the vegetables and sausage.
- If needed, drizzle a bit more olive oil on top.
- Cover the casserole dish with foil and bake in the oven for 45 minutes to 1 hour, or until the potatoes are fork-tender and the breading is golden brown.
- Serve hot.
