1 large russet potato
¼ cup non-dairy sour cream
¾ teaspoon garlic salt
½ teaspoon + ¼ teaspoon dried dill weed, divided
½ teaspoon onion powder
½ cup panko
Preheat oven to 325º F. Grease baking sheet and set aside.
Combine sour cream, garlic salt, ½ teaspoon dill weed and onion powder in a small bowl. Place remaining ¼ teaspoon dill weed and panko in a separate small bowl, mixing to combine.
Scrub potato and cut into bite-size peices. Dip each piece into sour cream mixture then roll in panko mixture. Place in a single layer on prepared baking sheet and spray with cooking oil.
Bake in preheated oven for 55-60 minutes, stirring halfway through, or until bites are golden brown.