Crispy Crunchy Roasted Panko Potato Wedges

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Savoring the Thyme


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About 2 pounds of organic russet potatoes

A few Tablespoons olive oil

1 teaspoon dried rosemary, minced

A few shakes of garlic powder

Salt & black pepper

2 handfuls of Panko bread crumbs

1 handful asiago cheese, shredded

2 scallions (green onions), chopped

A few slices of deli ham, baked then chopped

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