Crispy Oven-Baked Potatoes

Sliced potatoes coated in a crushed cornflake and Parmesan crust, then baked until shatteringly crispy on the outside and tender within. All the crunch of a fried potato with nothing more than a spray of oil and a hot oven.

Blending the cornflakes with Parmesan, paprika, and garlic salt in a blender creates a fine, even coating that sticks to the oil-sprayed potato slices and bakes into a golden shell. The Parmesan adds a savory, salty depth while the paprika gives a warm color and subtle smokiness.

The oil spray is doing something specific here. A thin, even coat of oil is all you need to get the cornflake crumbs to adhere and crisp up. Too much oil makes them soggy instead of crunchy.

Pro Tips

• Process the cornflakes to a fine, even crumb. Large flaky pieces won’t coat evenly and fall off during baking.
• Slice the potatoes uniformly thin so they cook at the same rate. Thick and thin slices on the same pan means some burn while others stay raw.
• Use a well-greased baking sheet or parchment paper. The Parmesan in the coating melts and sticks aggressively to an ungreased pan.
• Don’t flip the potatoes. One side gets perfectly crispy against the hot pan while the top crisps from the oven heat. Flipping just knocks off the coating.

Variations

• Spicy version: Add cayenne pepper or chili powder to the cornflake mixture for a kick.
• Ranch-seasoned: Mix a tablespoon of dry ranch seasoning into the crumb blend for a tangy, herbaceous coating kids love.