Reviewed: Mar. 1, 2012

its a good quick and a change form the same o same o potato

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Reviewed: Aug. 14, 2011

The taste was good but they were extremely hard to put together. I think you need to pulverize the corn flakes with a food processor. I had a lot of trouble getting them to stick. The flavor was good, but they are not worth the work.

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jagenten

Reviewed: Jul. 28, 2011

My whole family couldn't get enough of these! I simply followed the recipe (used crushed rice crispys instead of cornflakes since thats what was on hand) and added freshly minced garlic on top of the rounds with some salt. AMAZING!

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izabelladreadlocks

Reviewed: May 25, 2011

I made this Salmon tonight, and it was very good. I did change it a bit for our taste. I mixed 1/8 cup sugar free syrup with 1/8 cup reg. maple syrup. I also added 1 tsp of jared horseradish. and then followed the recipe from there. It really came out wonderfully , and my hubby loved it. This will definitely be a keeper for my family.

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JAN

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Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

Reviewed: Feb. 5, 2011

My family LOVED this recipe - firstly, I love golden potatoes. I feel they are simply the best potato to cook with, so this recipe was right up my alley. I substituted Rice Krispies and used my own flavor combo for the seasoning. I will say, I thought I had overdone the seasoning, but after baking it was perfect. I cut the potatoes thinner than 1/2 inch and they cooked quicker. They were done in approx 40 mins!! Will definitely make these often!

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frissy

Reviewed: Jun. 21, 2010

Perfect as is! Made these for Father's Day dinner. Served with hamburgers. There were no leftovers.

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Diane

Cooking Level: Expert

Reviewed: Jun. 14, 2010

I give this four because they were so delicious however I did them as wedges instead of rounds and regret that decision because I was getting too frustrated with the coating not sticking and gave up and coated the rest with italian dressing. How would one get the coating to stick better?

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Lyndsayjoy

Cooking Level: Intermediate

Living In: Brooks, Alberta, Canada

Reviewed: Apr. 24, 2010

I really liked these. I made mine with crushed rice chex instead of cornflakes because I was out. I added one and a half time the amount of seasoning and doubled the butter, and the potatoes cooked really well in just 45 minutes, but they were pretty bland. We just ate them with ketchup and they were fine, but I think next time I'm either going to triple the amount of seasoning or just use seasoned bread crumbs for a coating. Four stars due to the blandness; otherwise, they were great!

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comfortfoodk

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Yakima, Washington, USA

Reviewed: Feb. 7, 2010

These were very good. I too used rice krispies and they turned out just fine. I sliced the potatoes a little bit thinner and they got done sooner. I will use the corn flakes next time. I put more salt on them before I put them in the oven.

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City Girl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Dec. 16, 2009

These are amazing! They taste just like curly fries that you would get in a resturant...except less greasy! I LOVED these and would most definetely make them again! The only change I made was that I used Rice Krispies instead of Corn Flakes, just because it's all I had on hand. Phenomenal recipe!

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