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Hot Potato Dippers Recipe

These crunchy oven fries are always a hit with Ray Luoma’s family in Mansfield, Ohio. For a little variety, he sometimes substitutes Parmesan cheese and Italian herb seasoning for the chili powder and garlic salt.

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Hot Potato Dippers Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

2 eggs
1-1/2 cups crushed cornflakes
3 tablespoons chili powder
1 tablespoon garlic salt
8 medium unpeeled potatoes, cut into 1/4-inch-thick wedges
1/4 cup canola oil
2/3 cup sour cream
6 tablespoons salsa

Directions

In a shallow bowl, beat eggs. In a large resealable plastic bag, combine the cornflakes, chili powder and garlic salt. Dip potato wedges into eggs, then place in bag, a few at a time, and shake to coat.
Place potatoes in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Bake, uncovered, at 400° for 20 minutes. Turn; bake 10-15 minutes longer or until crisp outside and tender inside.
In a small bowl, combine sour cream and salsa. Serve with potatoes for dipping. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 361 calories, 12 g fat (4 g saturated fat), 66 mg cholesterol, 920 mg sodium, 55 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Hot Potato Dippers in Simple & Delicious March/April 2007, p50