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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These crunchy oven fries are always a hit with Ray Luomaâs family in Mansfield, Ohio. For a little variety, he sometimes substitutes Parmesan cheese and Italian herb seasoning for the chili powder and garlic salt. Ingredients:
2 eggs |
1-1/2 cups crushed cornflakes |
3 tablespoons chili powder |
1 tablespoon garlic salt |
8 medium unpeeled potatoes, cut into 1/4-inch-thick wedges |
1/4 cup canola oil |
2/3 cup sour cream |
6 tablespoons salsa |
Directions:
1. In a shallow bowl, beat eggs. In a large resealable plastic bag, combine the cornflakes, chili powder and garlic salt. Dip potato wedges into eggs, then place in bag, a few at a time, and shake to coat.
2. Place potatoes in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Bake, uncovered, at 400° for 20 minutes. Turn; bake 10-15 minutes longer or until crisp outside and tender inside.
3. In a small bowl, combine sour cream and salsa. Serve with potatoes for dipping. Yield: 8 servings.
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