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Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 1 cup crushed cornflakes
  • 1-1/2 teaspoons seasoned salt
  • 4 medium potatoes, peeled and sliced 1/2-inch thick
  • 1/4 cup butter or margarine, melted

Directions

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

Nutritional Facts

1 each: 203 calories, 8g fat (5g saturated fat), 20mg cholesterol, 566mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 1 cup crushed cornflakes
  • 1-1/2 teaspoons seasoned salt
  • 4 medium potatoes, peeled and sliced 1/2-inch thick
  • 1/4 cup butter or margarine, melted
  1. 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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