Panko Parmesan Potatoes
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
35 mins
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Total time
55 mins
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Ingredients
2 large Russet potatoes (740 g)
1 cup Kinnikinnick Panko Bread Crumbs (132 g)
1 cup grated parmesan cheese (110 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
¼ tsp paprika (1 g)
1 tbsp dried parsley (1 g)
½ tsp garlic powder (2 g)
½ cup olive oil (105 g)
Optional: serve with sour cream or Chipotle Dip
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Directions
- Preheat oven 400°F (204°C). Line baking trays with foil and lightly brush with oil. Set aside.
- Wash potatoes. Leave skin on and cut into ¼ inch medallions.
- In a shallow bowl, combine parmesan cheese, Kinnikinnick Panko Crumbs, herbs and spices. Mix until combined. Set aside.
- In a separate shallow bowl, toss sliced potatoes in olive oil.
- Dredge in Panko Crumb mixture and place single layer on pan.
- Bake in preheated oven for 20 minutes, then flip potatoes and bake for an addition 15 minutes.
- Remove from oven and let cool for 5 minutes.
- Place on a serving tray and serve with sour cream or Chipotle Dip.
Tips & Variations
- Use potatoes that are uniform in thickness.
- Check out the recipe for Chipotle Dip.
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