Lunch: Crunchy New Potatoes
A crunchy and savory potato appetizer.
Ingredients
12 small new red potatoes
1 ( 0.4 oz) package ranch buttermilk recipe mix
2 cups cornflakes, crushed
1/2 cup (1 stick) butter, melted
Instructions
Cook the potatoes in boiling water until tender, 20 to 25 minutes. Preheat the oven to 400 °. Drain the potatoes and let cool slightly, then peel them. Mix dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, 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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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
