Million Dollar Potatoes
- SERVES
- 4
- COOK TIME
- 30 Min
These "can't get enough of 'em" holiday festive potatoes began disappearing in our Test Kitchen straight out of the oven while they were still on the baking sheet. What a super Thanksgiving or Christmas side dish! Our Million Dollar Potatoes are worth their weight in gold!
What You'll Need
- 1/2 cup (1-stick) butter, melted
- 1/2 cup cornflake crumbs
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 pounds Idaho Russet potatoes, cut into wedges
What to Do
-
Preheat oven to 400 degrees F.
-
Place melted butter in a shallow dish. In another shallow dish, combine remaining ingredients except potatoes; mix well.
-
Dip potato wedges in melted butter then in crumb mixture, turning to coat completely; place on baking sheets in a single layer and pour any remaining melted butter on top.
- Bake 30 to 35 minutes, or until potatoes are tender.
Note
- If you want to cut the cooking time, feel free to start with parcooked potatoes. Cut and season as directed, but reduce the cooking time to only 15 minutes.
- Click here for more great recipes using Idaho® potatoes, or browse our website for loads of tasty potato recipes. One of our favorites is our Bacon and Cheese Potato Casserole -- it uses the shortcut of potato flakes but there's no shortcut on flavor!
- If you enjoyed this potato recipe, be sure to check out our free eCookbook, Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More.
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luck1293 1844011
Feb 11, 2018
I think it would save a lot of time and effort by getting your potatoes ready and put into a large bowl. Melt your butter and add it to the potatoes, so much at a time depending on how buttery you want your potatoes. Then mix your other ingredients and put in a shaker pad. Then add so many potatoes at a time (depending on how large your shaker bag is). Coat potatoes and then put them on your baking pan and bake them.
readnlady
Nov 16, 2012
Made these tonight. Sliced potatoes in rounds, should have made a bit thicker, but over all... pretty good. Used panko crumbs instead of cornflakes.
Millie B
Nov 13, 2012
These are the best ever!! The Parmesan cheese just seems to make them! Sooo good and crispy.
mkramer6 3568022
Sep 22, 2012
I made these potatoes tonite. Minus the cheese and onion salt. I used seasoned salt, pepper, paprika, a little garlic salt and panko bread crumbs. Amazing!
Jbessjr 2476113
Sep 22, 2012
Very good. I put the cornflakes and other items into a food processor to grind and help blend. Will make again.
Firechef 1
Sep 18, 2012
I made these about the same way and they were great. I need to make them again for dinner. Thanks Mr. Food for all you recipes.
donjuan 0753109
Sep 18, 2012
Just to say have been making these potatoes for years only my recipe calls for flour as opposed to cornflakes. They are so good have to double the recipe. Please Mr. Food could we have some gluten free recipes. Diagnosed about two years. Can't use most potato flakes brands. Love your website JD
kaybro99 1934339
Nov 08, 2012
These potatoes are gluten free when you use gluten-free corn flakes.
musician1021
Sep 18, 2012
If I made these I would peel the potatoes first, as we really don't like the texture of potato skins.
jsmbear1999 901544 9
Aug 14, 2015
Too bad you do not like the texture of the skins. They are so good and healthy for you. I am like you, but I do not like the skin on sweet potatoes. LOL
dlita13 5413221
Sep 18, 2012
grandmackr, your SIL is exactly right about dipping anything in the flour before the was and then the coating - whatever it is you are using. Flour makes the wash stick, which makes the coating stick. My trick is to get everything through the 3 step process and let it sit on a lined baking sheet for 5-10 minutes before frying or baking. The coating adheres better to the products - whether it's potatos, shrimp or steak or chicken fingers! Use the flavors to season that your family loves - whatever they are. And if you haven't - try those Panko break crumbs if you go for the crispy crust.
Kamicat
Sep 18, 2012
Someone asked if you crush the cornflakes first. Read the recipe! It calls for CRUMBS. And to answer dshapiro, you could use any kind of crumbs you want, just as you could alter te seasonings. The taste and crunchiness will vary.
dshapiro2130 05576 99
Aug 27, 2012
why can't you use 1/2 of italian bread crumbs instead of cornflaskes. Can someone tell me if they tried please.
mkramer6 3568022
Sep 18, 2012
I haven't tried it but I don't see why you couldn't use Italian bread crumbs. I use Panko bread crumbs on shrimp and it is amazing.
jsm42 2250298
Sep 18, 2012
I have taken seasoned croutons, put them in my blender, and used them to roll the potatoes in. Give it a great taste.
grandmackr
Jul 08, 2012
I learned a tip from sister-in-law about getting coating to stick. Always roll the food in flour before putting it in a batter or butter. I just put flour in a plastic bag, shake and then remove the food and continue dipping. It works great!
joana39 2491207
Jul 08, 2012
hi :) i don't know if all of you realize this, but you can buy a box of corn flake crumbs...they stick much much better than crushing regular corn flake yourself...:)
jgober
Jun 28, 2012
I was really looking forward to these and tried making them for Father's day but was very disappointed. No matter how hard I tried I could not get the cornflake mixture to stay on the butter dipped potatoes. I was very determined and even tried shaking them in a bag but to no avail. They came out sparsely coated, so I sprayed a baking sheet heavily and ended up just sprinkling the coating over top of them. Although they tasted okay they weren't worth all the effort.
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