"My mom used to fix these crisp coated potatoes when she served baked chicken or pork chops," writes Lisa Shafer of Oregon, Missouri. "Now I enjoy making the thick, tender slices for my family of four."
- 1 cup crushed cornflakes
- 1-1/2 teaspoons seasoned salt
- 4 medium potatoes, peeled and sliced 1/2-inch thick
- 1/4 cup butter, melted
- In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets. Bake at 350° for 55-60 minutes or until tender. Yield: 6 servings.
Originally published as Golden Potato Rounds in Quick Cooking May/June 2000, p9
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