Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

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 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.
Originally published as Hot Potato Dippers in Simple & Delicious March/April 2007, p50

Nutritional Facts

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

  • 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
  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

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