Description
Better for you than takeout. Add your favorite spices to kick up the flavor.
Ingredients
- 3 whole Yukon Gold Potatoes (medium Sized)
- 1 whole Egg
- 1 cup Panko Bread Crumbs
- 1 teaspoon Coarse Salt
- 2 Tablespoons Olive Oil
Preparation
Slice potatoes into 1/8 inch wide, long slices. Soak potato slices in a bowl of water for 30 minutes, to remove starch. Drain water and allow potatoes to dry on paper towels for 5 minutes.
Preheat oven to 400 F. Prepare a rimmed baking sheet by lining it with parchment paper.
Pull out two wide, shallow dishes (I use pie plates). Crack egg into one, mixing thoroughly. In the second dish add the breadcrumbs and salt. Place 4 to 5 slices of potato in the egg mixture, coating well. Shake of excess, and roll in bread crumbs coating well. Place on baking sheet. Repeat with the rest of the potatoes.
When all the potatoes are coated and on the baking sheet, drizzle them with olive oil. Bake 10 minutes, turn them over and bake an additional 10 minutes or until golden and crispy.
