NEXT RECIPE >

Hot Potato Dippers Recipe

Be the first to add a review
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

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

Nutritional Facts

361 calories: 3/4 cup, 12g fat (4g saturated fat), 66mg cholesterol, 920mg sodium, 55g carbohydrate (6g sugars, 5g fiber), 9g protein .

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine sour cream and salsa. Serve with potatoes for dipping. Yield: 8 servings.
Originally published as Hot Potato Dippers in Simple & Delicious March/April 2007, p50


Reviews for Hot Potato Dippers

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image