Million Dollar Potatoes


Million Dollar Potatoes

Million Dollar Potatoes
30 Min

These "can't get enough of 'em" holiday festive potatoes began disappearing in our Test Kitchen straight out of the oven while they were still on the baking sheet. What a super Thanksgiving or Christmas side dish! Our Million Dollar Potatoes are worth their weight in gold!

What You'll Need

  • 1/2 cup (1-stick) butter, melted
  • 1/2 cup cornflake crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 pounds Idaho Russet potatoes, cut into wedges

What to Do

  1. Preheat oven to 400 degrees F.
  2. Place melted butter in a shallow dish. In another shallow dish, combine remaining ingredients except potatoes; mix well.
  3. Dip potato wedges in melted butter then in crumb mixture, turning to coat completely; place on baking sheets in a single layer and pour any remaining melted butter on top.
  4. Bake 30 to 35 minutes, or until potatoes are tender.


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I think it would save a lot of time and effort by getting your potatoes ready and put into a large bowl. Melt your butter and add it to the potatoes, so much at a time depending on how buttery you want your potatoes. Then mix your other ingredients and put in a shaker pad. Then add so many potatoes at a time (depending on how large your shaker bag is). Coat potatoes and then put them on your baking pan and bake them.

sounds goo

sounds good Ill try this tonight

Made these tonight. Sliced potatoes in rounds, should have made a bit thicker, but over all... pretty good. Used panko crumbs instead of cornflakes.

These are the best ever!! The Parmesan cheese just seems to make them! Sooo good and crispy.

I made these potatoes tonite. Minus the cheese and onion salt. I used seasoned salt, pepper, paprika, a little garlic salt and panko bread crumbs. Amazing!

Very good. I put the cornflakes and other items into a food processor to grind and help blend. Will make again.

this is so simple, but yet so easy, and so goodI rade a 4

I made these about the same way and they were great. I need to make them again for dinner. Thanks Mr. Food for all you recipes.

thanks i love potatoes!!!!=D

Just to say have been making these potatoes for years only my recipe calls for flour as opposed to cornflakes. They are so good have to double the recipe. Please Mr. Food could we have some gluten free recipes. Diagnosed about two years. Can't use most potato flakes brands. Love your website JD

These potatoes are gluten free when you use gluten-free corn flakes.

If I made these I would peel the potatoes first, as we really don't like the texture of potato skins.

If you don't like the skins....then peel the potatoes

Too bad you do not like the texture of the skins. They are so good and healthy for you. I am like you, but I do not like the skin on sweet potatoes. LOL

Recipe sounds good, but why does everything Mr. Food bring us is full of fat & calories?

not everyone has to wacth their weight.

So don't make the recipes!!!!!

grandmackr, your SIL is exactly right about dipping anything in the flour before the was and then the coating - whatever it is you are using. Flour makes the wash stick, which makes the coating stick. My trick is to get everything through the 3 step process and let it sit on a lined baking sheet for 5-10 minutes before frying or baking. The coating adheres better to the products - whether it's potatos, shrimp or steak or chicken fingers! Use the flavors to season that your family loves - whatever they are. And if you haven't - try those Panko break crumbs if you go for the crispy crust.

Someone asked if you crush the cornflakes first. Read the recipe! It calls for CRUMBS. And to answer dshapiro, you could use any kind of crumbs you want, just as you could alter te seasonings. The taste and crunchiness will vary.

why can't you use 1/2 of italian bread crumbs instead of cornflaskes. Can someone tell me if they tried please.

I haven't tried it but I don't see why you couldn't use Italian bread crumbs. I use Panko bread crumbs on shrimp and it is amazing.

I have taken seasoned croutons, put them in my blender, and used them to roll the potatoes in. Give it a great taste.

My family and I loved it.

I tried this recipe Sunday and everyone loved it.

I learned a tip from sister-in-law about getting coating to stick. Always roll the food in flour before putting it in a batter or butter. I just put flour in a plastic bag, shake and then remove the food and continue dipping. It works great!

Excellent tip! I will have to give it a try. Thank you grandmackr.

Great hint! Thanks for posting this.

hi :) i don't know if all of you realize this, but you can buy a box of corn flake crumbs...they stick much much better than crushing regular corn flake yourself...:)

Did you crush all the cornflakes first?

Yes! No luck.

I was really looking forward to these and tried making them for Father's day but was very disappointed. No matter how hard I tried I could not get the cornflake mixture to stay on the butter dipped potatoes. I was very determined and even tried shaking them in a bag but to no avail. They came out sparsely coated, so I sprayed a baking sheet heavily and ended up just sprinkling the coating over top of them. Although they tasted okay they weren't worth all the effort.

As a fan of EASY, I'd combine the dry ingredients in a zip-top bag and coat the potatoes in the bag--one less dish to wash!

That is the way I do these also, it is a very messy task, but my is it worth it!


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