The Lady's Crunchy New Potatoes - Paula Deen

"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."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
55mins
Ingredients:
4
Yields:
3 potatoes
Serves:
4
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ingredients

  • 12 small red potatoes
  • 14.17 g package ranch dressing mix (recommended ( Hidden Valley Original Ranch Buttermilk Recipe)
  • 473.18 ml corn flakes (crushed)
  • 118.29 ml butter, melted
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directions

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

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Reviews

  1. 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!!
     
  2. I used a little larger red potatoes, so cut them in halves and thirds. Great crunchy yummy taste! Thanks so much!
     
  3. these were great on our halloween buffet thanks
     
  4. These were good and they were crunchy. I used little white potatoes in place of the red potatoes.I let the potatoes drain and cool 20 to 30 minutes before coating them with butter, I let them sit in the butter 5 minutes before adding to the corn flake mixture. Baked for 20 minutes. We had company over for supper and I made Recipe #219676 and Recipe #194466 to have along with these potatoes. Great dinner :) Thanks for sharing the recipe!
     
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Tweaks

  1. These were good and they were crunchy. I used little white potatoes in place of the red potatoes.I let the potatoes drain and cool 20 to 30 minutes before coating them with butter, I let them sit in the butter 5 minutes before adding to the corn flake mixture. Baked for 20 minutes. We had company over for supper and I made Recipe #219676 and Recipe #194466 to have along with these potatoes. Great dinner :) Thanks for sharing the recipe!
     

RECIPE SUBMITTED BY

I am a happily married mother of three, originally from New York, and currently residing in Florida. I believe that the fondest memories of life are marked by flavor. I have tasted foods from all around the world, and I must say, food is a big part of my family's life, and a big passion of mine!
 
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