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Hot Potato Dippers

 Hot Potato Dippers
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.
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.

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Hot Potato Dippers (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.