This place is a variation of augratin potatoes. It’s easily prepared and gives an kicked up cheesy crunch to fried potatoes.

Here’s what you’ll need.

  • 4 medium size red potatoes
  • Milk to cover potatoes
  • 1 cup panko bread crumbs
  • 1 cup shredded cheddar cheese
  • fresh ground sea salt, course ground pepper
  • 2 tablespoons vegetable oil

Thin slice whole, unpeeled potatoes into rounds. Cover potatoes with milk and let set for at least an hour.
Mix panko, cheese and seasonings in a sip lock bag.

Remove potatoes from milk and shake off excess. Drop potatoes in panko mixture and shake to coat.

Heat oil on medium heat. Place potatoes a few at a time to cover bottom of the pan. Add remaining potatoes and sprinkle remaining panko mixture over top. Cook on medium to brown slowly. Gently turn occasionally . Cover and cook on low until potatoes are tender and panko is crispy.


  • If oil from cheese pools on bottom, drain off excess.

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