Parmesan Panko Potato Balls – USPB
Elegant and savory, this new potato appetizer was created just for the holidays…but you’ll want to serve it all year long. Parmesan Panko Potato Balls are so simple to make, bake and serve!
- 2/3 cup panko breadcrumbs
- 2/3 cup freshly grated Parmesan cheese
- 1 tablespoon Italian Herb Seasoning
- 1 1/2 teaspoons garlic salt
- 1/8 teaspoon crushed red pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 lbs. very small yellow potatoes
- Olive oil cooking spray
- Warm marinara sauce or pesto
Preheat oven to 400°F and line a baking sheet with foil. Stir together bread crumbs, cheese, herbs, salt and pepper in a small bowl. Place flour and eggs in 2 additional small bowls. Place potatoes on prepared baking sheet and spray liberally with olive oil spray. Roll each in flour, then egg, then bread crumb mixture, making sure to coat potatoes well with each step. Place back on baking sheet and spray again with olive oil spray. Bake for 35 to 40 minutes or until potatoes are lightly browned and tender when pierced with a fork, coating with olive oil spray twice during cooking. Serve with marinara sauce or pesto. Makes 8 appetizer servings.
Cal: 200 Chol: 50mg Sodium: 480mg
Fat: 4.5g Vitamin C 35% Potassium: 109mg
Carb: 29g Fiber: 2g Protein: 9g