4.5/5
(29 Votes)
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
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