EASY CRISPY CORNFLAKE POTATOES
One of our favorite ways to make potatoes and you generally have the ingredients on hand. It's out of a church cookbook by Suzanne Sachs
Provided by Lori Mama
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 400°F.
- Cut potatoes into 4 wedges.
- Dip them in the melted butter and sprinkle with salt.
- Roll in crumbs and place on greased baking sheet.
- Bake for 40 minutes.
- Serve hot.
Nutrition Facts : Calories 271.2, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 524, Carbohydrate 41.3, Fiber 4.8, Sugar 2.2, Protein 4.7
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
CORN FLAKE CRUSTED POTATOES RECIPE - (4.7/5)
Provided by loberry
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425˚ 2. Pour hash brwns into lightly greased 9 by 13 baking dish 3. Spread soup over potatoes 4. Arrange crushed corn flakes over potatoes and pour melted stick of butter over top evenly 5. Bake for 1 hour
POTATO CASSEROLE WITH CORN FLAKES
This is a recipe that my grandma made at all our family dinners. I can't eat it and not think of her! It is yummy and everyone can't help but love the taste!
Provided by Indiana Nurse
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, melted butter, salt and pepper.
- Add onion, soup, sour cream and cheese; mix well.
- Put in 9x13-inch casserole dish.
- Top with topping mixture.
- Bake at 350° for 45 minutes.
Nutrition Facts : Calories 507, Fat 37.6, SaturatedFat 22.6, Cholesterol 101, Sodium 1023.3, Carbohydrate 31.1, Fiber 1.9, Sugar 2.6, Protein 13.4
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
CRUSTY CORNFLAKE BAKED POTATOES
Simple and totally easy to prepare. Works well as a quick side for meatloaf, hamburgers, or Salisbury Steak, or just plain steak!
Provided by Andi Longmeadow Farm
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Mix together cornflake crumbs and seasonings in a medium bowl/ or medium Ziploc bag.
- Brush whole potatoes with butter.
- Coat potatoes with cornflake crumb mixture.
- Arrange in an un-greased baking pan, 9X9X2 inches.
- Bake uncovered for 1 to 1 1/4 hours or until potatoes are tender.
- Serve with a dollop of sour cream and chives, if desired.
Nutrition Facts : Calories 188, Fat 6.5, SaturatedFat 4, Cholesterol 16.8, Sodium 665.2, Carbohydrate 30.6, Fiber 2.6, Sugar 1.7, Protein 2.9
EASY CORNFLAKE TART
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
- Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
- Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium
CRUSTY BAKED POTATOES
So good! The Tabasco adds just a little "BAM" to the potatoes! The crust makes a really good potato!
Provided by BB502
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first three ingredients.
- Brush potatoes with mixture.
- Place cut-side down o baking sheet.
- Bake in 375°oven for 45 minutes.
Nutrition Facts : Calories 222.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 89.3, Carbohydrate 27.9, Fiber 2.5, Sugar 1.2, Protein 2.8
CRUSTY BAKED POTATOES
This is my version of the delicious potatoes we get at one of our local restaurants. I do like these crunchy skins! This is traditional with meat loaf at our house.
Provided by NoSpringChicken
Categories Lactose Free
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potato and dry well.
- Pierce potato 8-10 times with the sharp end of knife.
- Mix dry seasonings in a small sack.
- Rub potato with oil.
- Shake with the seasonings in sack until evenly coated.
- Bake for about an hour or until tender.
- Do NOT wrap in foil.
- Serves one.
- Easy to add more potatoes!
- P.S. Bake at 400 or 425 degrees to get those crunchy skins. Janice.
Nutrition Facts : Calories 642.5, Fat 54.2, SaturatedFat 7.5, Sodium 1176.8, Carbohydrate 37.5, Fiber 4.8, Sugar 1.7, Protein 4.4
SWEET POTATO CASSEROLE WITH CORNFLAKES
This sweet potato casserole is not too sweet, but has a sweet, crunchy, nutty cornflake topping!
Provided by DRFHRLAW
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
- Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
- Bake in the preheated oven for 15 minutes.
- While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
- Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 63.2 g, Cholesterol 75 mg, Fat 18.4 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 9.2 g, Sodium 165.6 mg, Sugar 31.4 g
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