Coconut Crusted Potato Logs

Ingredients

4 large Russet baking potatoes

½  cup desiccated or unsweetened coconut

½ cup plain bread crumbs, or crushed corn flakes

1 teaspoon black pepper

1 teaspoon salt + ½ teaspoon salt

2 Tablespoons olive oil, or vegetable oil

2 Tablespoons all-purpose flour

1 Tablespoon grated parmesan cheese

Instructions

Wash and peel potatoes; cut in half, then in half again.  (4 logs per potato); allow 1 potato per person.

Place potato logs in a pan filled with water; add 1 teaspoon salt.  Cook until almost done.  Do not cook completely, as they will fall apart.

In small bowl, add coconut, flour, bread crumbs or crushed corn flakes, salt, pepper and parmesan cheese.  Mix together well. 

Remove potatoes from water and cool slightly; pat dry.  Drizzle olive oil over potato logs and coat in coconut mixture on all sides; may need to add more olive oil so potatoes get coated well.  Place in air fryer and cook on 400 for about 12 – 15 minutes, or until completely done and golden brown.