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Epicurious

Crunch New Potatoes

Recipe information

  • Yield

    serves 4

Ingredients

12 small new red potatoes
One 0.4-ounce package Hidden Valley Original Ranch Buttermilk Recipe mix
2 cups crushed cornflakes
1/2 cup (1 stick) melted butter

Preparation

  1. Cook the potatoes in boiling water until tender, 20 to 25 minutes. Preheat the oven to 400 degrees. 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.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSouthernAmericanRed Skin PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeVegetarianEasy5 Ingredients or FewerQuickOven BakeSpringCookbooks
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