The Lady's Crunchy New Potatoes - Paula Deen

READY IN: 55mins
Recipe by Krystal-Belle

Yet another one of my Paula Deen recipes... This is a great way to make quick potatoes that every one will love and it is also a beautiful side dish to compliment a fancy meal.

Top Review by JOY1998

I used small russet potatoes that I got on sale (which I cut into halves and thirds like Sharon 123). This recipe according to my BF "spot on". The ranch flavoring and cornflakes make a great crispy potato. Also, I liked that fact that they are baked not fried. Delicious! I will definitely make these potatoes again and will try with red potatoes next time they are on sale. Thank you for posting this wonderful recipe!!

Ingredients Nutrition

  • 12 small red potatoes
  • 1 (1/2 ounce) package ranch dressing mix (recommended ( Hidden Valley Original Ranch Buttermilk Recipe)
  • 2 cups corn flakes (crushed)
  • 12 cup butter, melted


  1. Preheat the oven to 400 degrees F.
  2. Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel.
  3. Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture.
  4. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.

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