Prep 15 mins
Cook 40 mins
One of our favorite ways to make potatoes and you generally have the ingredients on hand. It's out of a church cookbook by Suzanne Sachs
- 6 medium potatoes, peeled
- 1⁄3 cup melted butter
- 1 teaspoon salt
- 1 cup crushed corn flakes or 1 cup Rice Krispies
- Pre heat oven to 400°F.
- Cut potatoes into 4 wedges.
- Dip them in the melted butter and sprinkle with salt.
- Roll in crumbs and place on greased baking sheet.
- Bake for 40 minutes.
- Serve hot.
WOW, what an easy and delicious meal! Loved these crunchy taters! They were so yummy and I will certainly make them again! I think these would be great with a mexican seasoning and some guacamole or Italian herbs and a cream cheese dip. Mmm, so many possibilities!
I used no sugar added whole spelt flakes and that added a nutty crunch to the taters, which we all enjoyed. I needed to cover my fries after 20 minutes as the flakes were browning a bit too much, but other than that your directions were spot on.
THANK YOU SO MUCH for sharing this wonderful recipe with us, Lori! Made and reviewed for Everyday Is A Holiday Tag Game January 2011.
So satisfying with the crispy exterior and soft potatoy inside! I did make a small change in that instead of dipping the wedge in butter a just gave them a quick shot of cooking spray as we have to watch are cholesterol. The cooking spray may also account for why they were a little pail even though completely cooked through. I also used the Rice Krispie option as that is what I had on hand. The cook time was spot on as they were perfectly done at 40 minutes. Thanks for the post.
These are very easy to whip up. I used the rice krispies and crunched them up in a plastic baggie, then added the potatoes several at a time and shook them until they were coated. Mine were done just right at the end of 40 minutes.