Cornflake Oven Fries
- 2 russet potatoes, washed and sliced into fries
- 2T. olive oil
- 2c. cornflakes, crushed into a rough powder
- 1T. italian seasonings
- 1/2t. garlic salt
- 1/2c. grated parmesan cheese
In a large bowl toss the potatoes in olive oil until well coated. Add the italian seasonings and salt. Toss to combine. Add the cornflakes and toss to combine. Add more olive oil as needed, if the potatoes are to try and the cornflakes aren’t sticking. Spread on a greased baking sheet. Sprinkle with parmesan cheese. Bake at 350 for 50 minutes, or until the potatoes are brown and tender when poked with a fork. Serves 4.
We had ours with barley and black beans and broccoli – all eaten outside on our new balcony furniture! I didn’t crush the cornflakes small enough (that’s why I recommend a rough powder in the recipe), so they didn’t stick as well to the fries, but they still gave a nice crunch to the potatoes! The combo of cheese and cornflakes was especially delicious. Dave had his with ketchup and I just had mine plain.
How do you like your fries? Cheese? Ketchup?