Crispy Panko and Parmesan Potatoes with Sweet Chili Dip
Translated from Swedish, the language of the reel.
Alma Hassan cooked this in an Instagram reel, in Swedish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Linnea Ludwinek on SeeMeCook
Oven-roasted baby potatoes with a crispy coating of panko and finely grated Parmesan, served with a tangy, sweet chili dip. Great with grilled food, fish, or meat.
- Time
- 40 minutes
- Cuisine
- European
Ingredients
Potatis
- 70 g
- 45 g
- 80 g
Dipp
- 300 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 1.44 kg before cooking, which is about 360 g per serving.
Steps
Cut the potatoes into smaller pieces. Place them in a bowl and toss with the olive oil until each piece is coated.
Place the potatoes on a baking sheet. Add the panko, finely grated Parmesan, and salt, then gently toss to coat the potatoes.
Spread the potatoes out so the pieces are not crowded on the baking sheet.
Roast in the oven at 225 °C (425 °F) for about 25 minutes, or until the potatoes are crispy and golden. Gently stir halfway through.
Stir together the crème fraîche and sweet chili sauce to make the dip.
Serve the crispy potatoes with the dip. Enjoy!
Notes
The amounts of olive oil and sweet chili sauce are given as ranges in the original recipe and have been represented as midpoints in the numerical quantity fields; adjust within the ranges as needed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 703
- Protein
- 15 g
- Carbs
- 57 g
- Fat
- 46 g
- Fiber
- 5 g
Where the calories come from
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