Easy Crispy Cornflake Potatoes
Transform your next side dish into a showstopper with these irresistible Easy Crispy Cornflake Potatoes! Perfectly tender baby potatoes are coated in a buttery blend of crushed cornflakes, Parmesan cheese, and savory seasonings like garlic powder, onion powder, and paprika for a flavor-packed, golden-brown crunch. Ready in under an hour, these potatoes are baked—not fried—making them an easy and mess-free option for any weeknight meal or special occasion. Serve them hot with a sprinkle of fresh parsley for a pop of color and extra flair. This recipe is your go-to for crispy, cheesy, and oh-so-satisfying potatoes that everyone will love!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 cups cornflakes
- 0.5 cups Parmesan cheese (grated)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the baby potatoes thoroughly and cut them in half or into quarters, depending on their size, to ensure even cooking.
Cook the potatoes in a large pot of salted boiling water for 5-7 minutes, until slightly tender but not fully cooked. Drain and set aside to cool slightly.
While the potatoes are cooling, crush the cornflakes in a resealable plastic bag or food processor until they resemble coarse crumbs. Transfer the crushed cornflakes to a mixing bowl.
Add the Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper to the bowl with the crushed cornflakes, stirring to combine the coating mixture.
In a small saucepan over low heat, melt the butter and combine it with the olive oil. Drizzle the mixture over the cooled potatoes, tossing them gently to coat evenly.
Working in small batches, roll the butter-coated potatoes in the cornflake mixture, pressing gently to help the crumbs stick. Place the coated potatoes on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Bake the potatoes in the preheated oven for 30-35 minutes, turning them halfway through the baking time, until they are golden brown and crispy on all sides.
Remove the potatoes from the oven and let them cool for 5 minutes before transferring them to a serving dish. Garnish with fresh parsley if desired.
Serve immediately and enjoy the crispy, savory goodness of these cornflake-coated potatoes!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1346 mg | 104% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
