Crunchy Dill and “Sour Cream” Potato Bites

By á-4939

Ingredients

• 1 large russet potato
• 1/4 cup non-dairy sour cream
• 3/4 teaspoon garlic salt
• 1/2 teaspoon + 1/4 teaspoon dried dill weed, divided
• 1/2 teaspoon onion powder
• 1/2 cup panko

Preparation

Step 1

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