Panko Parmesan Potatoes
Canadian Nutrition Facts
1 Portion 0g Total Servings: 0
% Daily Value Amount
% valeur quotidienne Teneur
Cholesterol / Cholestérol 0
mg
0%
Carbohydrate / Glucides 0
g
0%
0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Riboflavin / Riboflavine
* Based on a 2000 calorie diet
US Nutrition Facts
Per 1 portion 0g Total Servings: 0
Amount Per Serving
Calories
0
Calories from Fat 0
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 0%
Thiamine 0%
•
Riboflavin 0%
Niacin 0%
•
Folate 0%
* Based on a 2000 calorie diet
Show US Nutritional Values
Prep time
15 mins
Cook time
35 mins
Total time
55 mins
Ingredients
2 large Russet potatoes (740 g) Kinnikinnick Panko Bread Crumbs (132 g)
Optional: serve with sour cream or Chipotle Dip
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 .
