Prep 10 mins
Cook 45 mins
From Hall's Potato Harvest Cookbook. Tender inside and nice and crusty outside. They suggest serving them with chicken breasts or steak. I suggest making a bunch of them !
- Preheat oven to 400 degrees.
- Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes.
- Drain and peel.
- Melt butter and add seasoning salt.
- Roll each potato in seasoned butter, then in crushed cornflakes.
- Place in glass baking dish.
- Bake 25 minutes.
These are delicious little potatoes. I made them as directed except for 1 thing - I wouldn't bother peeling these little guys and they worked perfectly with the peel on! I really enjoyed these with Mongolian Flank Steak from Cuisine Lite, Goofy Bread Rolls and salad. Made for my adopted chef for Fall PAC 2011. Thanks PrimQuilter! :)
Excellent! Could be said that I have a good eye for recipes that are winners at our house - have to admit I hesitated on this one. Happy I gave this Hall's Cookbook recipe a second look! In gleaning for some new ideas for those lovely new potatoes from the garden - wanting both something 'new' as well as recipes that freed up time when having guests ... made note of your 'Crusty New Potatoes' and made as posted ... we loved them and can't wait to serve to family and friends. In the words of PrimQuilter - make a bunch!