Crunchy Dill and “Sour Cream” Potato Bites

Crunchy Dill and “Sour Cream” Potato Bites

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • 1

    large russet potato

  • ¼

    cup non-dairy sour cream

  • ¾

    teaspoon garlic salt

  • ½

    teaspoon + ¼ teaspoon dried dill weed, divided

  • ½

    teaspoon onion powder

  • ½

    cup panko


Preheat oven to 325º F. Grease baking sheet and set aside. Combine sour cream, garlic salt, ½ teaspoon dill weed and onion powder in a small bowl. Place remaining ¼ teaspoon dill weed and panko in a separate small bowl, mixing to combine. Scrub potato and cut into bite-size peices. Dip each piece into sour cream mixture then roll in panko mixture. Place in a single layer on prepared baking sheet and spray with cooking oil. Bake in preheated oven for 55-60 minutes, stirring halfway through, or until bites are golden brown


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