We experimented with things overdue (but still edible of course) in our pantry when deciding what to give the kids for their afternoon snack. Upon finding a large bag of potatoes and panko bread crumbs, we thought something in the form of french fries would work with this combination. We usually use the bread crumbs when making donkatsu (breaded pork or chicken cutlets) but we thought there would no reason why it wouldn't work with potatoes. And sure enough, the bread crumbs did their stuff by giving the potatoes that extra crunch that we love. This recipe does involve some messy handiwork when battering the potato sticks into the flour, the beaten egg, and panko crumbs, so make sure to have the kitchen faucet running on low to wash off the clumping breadcrumbs.
- 2, 3 large potatoes (any kind will work)
- 1/2 cup all-purpose flour
- 2 tsp. kosher salt, divided
- 1 tsp. ground black pepper
- 2 large eggs
- 2 cups panko or plain bread crumbs
- 1.Preheat oven to 425Â°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut potatoes into thick French-fry-size sticks, about 3 inches long.
- 2.Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp salt, and 1/2 tsp pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/2 tsp. pepper. In the third bowl, combine set out panko crumbs.
- 3.Working in batches, first dip potato strips in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat potatoe in panko.
- 4.Arrange potato, without crowding, in a single layer on the prepared pans. Bake about 15~20 until the potatoes are browned.
- 5.Top with parsley flakes and/or mozzarella cheese. (optional)
|Amount Per Serving||%DV|
|Serving Size 512g|
|Recipe makes 4 servings|
|Calories from Fat 52||8%|
|Total Fat 5.86g||7%|
|Saturated Fat 1.57g||6%|
|Trans Fat 0.0g|
|Total Carbs 123.84g||33%|
|Dietary Fiber 12.1g||40%|