Hot Potato Dippers

Name: Hot Potato Dippers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 2 large 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

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.

Ingredients

2 large 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 15x10x1-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.