Crunchy Potatoes
Crispy, cheesy potato slices coated in buttery corn flakes—perfect for a quick, crowd‑pleasing side that delivers crunch, melt‑in‑your‑mouth cheddar, and a touch of paprika. Ideal for game nights or family dinners.
Ingredients
Instructions
- Melt the oil in a jelly roll pan in a preheated 375°F oven.
- In a bowl combine the crushed corn flakes, shredded sharp cheddar cheese, salt, and paprika.
- Slice the potatoes 1/2-inch thick and dip each slice in melted butter, then coat with the corn flake mixture.
- Arrange the coated potato slices in a single layer in the pan.
- Bake for about 30 minutes, or until the tops are crisp and the potatoes are tender.
Tips & Substitutions
For an extra crunch, consider adding grated Parmesan cheese to the corn flake mixture. If sharp cheddar isn't available, a mild cheddar or a blend of cheeses can work well too. Ensure the potatoes are evenly coated for optimal crispiness. Feel free to substitute oleo with melted butter or a plant-based alternative for a different flavor profile.
Serving Suggestions
These crunchy potatoes make a great side dish for grilled meats or roasted vegetables. They pair beautifully with recipes like Cocoa Pie(Old-Time Chocolate Pie) for a comforting meal. For a complete dinner, serve them alongside a fresh salad or steamed broccoli to add some greens to your plate.
Storage & Reheating
Store any leftover crunchy potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes to regain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Potatoes contains roughly 475 calories, with 22g protein, 20g carbohydrates, and 34g fat. It is an excellent source of calcium (50% of the Daily Value), protein (45% of the Daily Value), and vitamin A (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2349mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use various types of potatoes such as Yukon Gold or Russet. Each will provide a slightly different texture, but all will work well when sliced and baked. Just ensure they are similar in size for even cooking.
How can I make this dish healthier?
To make this dish healthier, consider using less oleo or replacing it with olive oil. You can also use whole grain or gluten-free corn flakes. Additionally, you could reduce the amount of cheese or use a low-fat cheese alternative for a lighter version.
Can I prepare the potatoes ahead of time?
Yes, you can prepare the coated potato slices ahead of time. Arrange them in the pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).