16 small new potatoes
1/2 cup (125 mL) butter
1 teaspoon (5 mL) seasoned salt
2 cups (500 mL) crushed cornflakes
Scrub potatoes, but do not peel them. Place in a pot with 1 cup (250 mL) of boiling, salted water, and cook until tender, about 20 minutes. Drain potatoes; peel when cool enough to handle.
Melt butter in a skillet or saucepan; add seasoned salt. Roll each potato in seasoned butter, then in crushed cornflakes. Place on a greased baking pan and bake in a 400°F (200°C) oven for 25 minutes, or until potatoes are browned and crusty. Makes 8 servings of 2 potatoes each.