Directions:

1. Preheat oven 400°F (204°C). Line baking trays with foil and lightly brush with oil. Set aside.
2. Wash potatoes. Leave skin on and cut into ¼ inch medallions.
3. In a shallow bowl, combine parmesan cheese, Kinnikinnick Panko Crumbs, herbs and spices. Mix until combined. Set aside.
4. In a separate shallow bowl, toss sliced potatoes in olive oil.
5. Dredge in Panko Crumb mixture and place single layer on pan.
6. Bake in preheated oven for 20 minutes, then flip potatoes and bake for an addition 15 minutes.
7. Remove from oven and let cool for 5 minutes.
8. Place on a serving tray and serve with sour cream or Chipotle Dip.

Tips and Variations

• Use potatoes that are uniform in thickness.

Chipotle Dip:

Ingredients

• ½ cup mayo (110g)
• ½ cup sour cream (123g)
• 2 chipotle chilies in adobo sauce (canned) (30g)

Directions

• Finely dice chipotle chillies while keeping some of the adobo sauce on.
• Combine diced chilies, sour cream and mayonnaise in a bowl. Whisk together until combined.
• Served sauce chilled with your favorite dipping food or as a spread on your favorite sandwich.