Panko Parmesan Potatoes

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

Directions

1. Preheat oven 400°F (204°C). Line baking trays with foil and lightly brush with oil. Set aside.
   
2. Wash potatoes. Leave skin on and cut into ¼ inch medallions.
   
3. In a shallow bowl, combine parmesan cheese, Kinnikinnick Panko Crumbs, herbs and spices. Mix until combined. Set aside.
   
4. In a separate shallow bowl, toss sliced potatoes in olive oil.
5. Dredge in Panko Crumb mixture and place single layer on pan.
   
6. Bake in preheated oven for 20 minutes, then flip potatoes and bake for an addition 15 minutes.
7. Remove from oven and let cool for 5 minutes.
8. 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.