Crunchy New Potatoes
By Paula DeenJUMP TO RECIPE
- 12 small new red potatoes
- 1 ( 0.4 oz) package ranch buttermilk recipe mix
- 2 cups crushed cornflakes
- 1/2 cup (1 stick) melted butter
Cook the potatoes in boiling water until tender, 20 to 25 minutes. Preheat the oven to 400 °F. Drain the potatoes and let cool slightly, then peel them. Mix dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.