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Recipe by: Leslie Bonci, RD
Petite potatoes are coated in panko crumbs, sesame seeds and spice mix to make an easily-portable snack perfect for mid-hike or mid-bike.
24 oz. of petite yellow potatoes (about 40 petite potatoes)
2 Tablespoons olive oil
2 Tablespoons Soy sauce
1 cup panko crumbs
¼ cup tuxedo sesame seeds
2 teaspoons Chinese 5-Spice seasoning mix
Prep Time: 10min | Cook Time: 20min
Put potatoes in a bowl and toss with the olive oil and soy sauce. Mix to coat well.
In a separate bowl, combine panko bread crumbs, sesame seeds and 5-spice seasoning and mix well.
In small batches, put the potatoes in the bread crumb mixture and roll around to coat well.
Transfer to a cookie sheet. Bake at 450 degrees for 20 to 25 minutes, until cooked through.
Make a batch and freeze them. Take out of the freezer the night before using and leave in the refrigerator overnight. Re-heat in the toaster oven or enjoy cold.
Try the recipe with any type of petite potatoes, such a red or purple. Try with your favorite seasonings, seeds or flavors, such as BBQ seasoning, chia seeds, bread crumbs or cereal flakes.
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