Golden Potatoes

Four ingredients, one pan, zero fuss. These baked potatoes get brushed with melted butter and rolled in seasoned cornflake crumbs before hitting the oven, and that coating bakes into a salty, crunchy shell that shatters when you cut into it.

The cornflake crumbs do something a plain baked potato never can: they create a golden, crispy exterior while the inside steams to fluffy tenderness. Think of it as the baked potato’s answer to fried chicken coating.

Paring the potatoes before coating is a must here. The crumbs need bare potato surface to stick to, and the butter acts as the glue that holds everything together.

Kitchen Tips

• Press the crumbs firmly onto the buttered potatoes so the coating stays put during baking. A light dusting will just slide off.
• Check for doneness by piercing the center with a knife. It should slide through with no resistance. Underbaked potatoes with a crunchy shell are a disappointment.
• Space the potatoes apart in the pan so hot air circulates evenly. Crowding them together creates steam and softens the crumb coating.

Variations

• Add garlic powder, smoked paprika, or dried herbs to the cornflake crumb mixture for extra seasoning.
• Swap the butter for olive oil and toss in some grated Parmesan with the crumbs for an Italian-leaning version.
• Use sweet potatoes instead for a slightly sweeter take that pairs beautifully with roasted meats.