Ingredients
Yukon Gold Potatoes or any type you like
3 tbsp of Sur La Table Garlic, Herb & Parmesan Oil
1-1.5 tbsp Maldon Smoked Sea Salt (to taste–high salt taste)
2tbp Garlic Powder
2 tbsp Ground Black Pepper
3 tbsp of Italian Panko Crumbs
3 tbsp of Plain Panko Crumbs
1/2-1 cup of grated Parmesan cheese–optional
Other Items Needed
Cutting Board
Sharp Knife for cutting Potatoes
Baking Sheet
Parchment Paper
Instructions:
1). Clean Potatoes with vegetable wash and water–I recommend using a vegetable brush to remove any dirt
Note: If time allows, soak diced potatoes in cold water for at least 30 minutes or overnight. (This step is optional, but it removes excess starch and they cook up crispier.) Pat dry before cooking.
2). Cut potatoes into 1in. squares
3). Preheat the oven to 400 degrees F (204 degrees C).
4). In a medium to large bowl, add Panko, spices, and oil
5). Add dried potato cubes to the bowl and stir on mixture until evenly coated
6). Place potatoes on a parchment paper lined baking sheet
7). Roast potatoes in the middle of the oven for 25 minutes
8). Stir carefully with a spoon and roast for about 10 more minutes, until soft and crispy.
Optional: Add grated parmesan cheese before roasting for the final 10 min.
9). Remove from oven, let rest for about 5 minutes & ENJOY!
