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
PARMESAN-CRUSTED POTATOES
Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
- For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
- Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
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
POTATO CASSEROLE
This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.
Provided by JEREMYBEELER
Categories Side Dish Casseroles Potato Casserole
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
- In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
- Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
Nutrition Facts : Calories 400 calories, Carbohydrate 23.1 g, Cholesterol 77.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 20.7 g, Sodium 483.4 mg, Sugar 1.7 g
CHEESY POTATOES W/ CORN FLAKES
This is a staple at our summer grill-outs. It's easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.
Provided by hmms1660
Categories Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Take hash browns out of freezer, keep in bag, set aside.
- In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
- In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
- Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
- Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
- Bake 1 hour at 350.
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
EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES
These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
Provided by J. Kenji López-Alt
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
- Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
- Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
- Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
- Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
- Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.
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
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