Crispy Oven-baked Potatoes

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with butter.

Crush cornflakes into coarse crumbs using a food processor or by placing them in a sealed bag and breaking them by hand—aim for texture similar to breadcrumbs.

Combine crushed cornflakes, parmesan cheese, paprika, and garlic salt in a shallow bowl and mix well.

Melt butter in a separate shallow bowl or dish.

Pat the sliced potatoes dry with paper towels to remove excess moisture, which helps them become crispier.

Dip each potato slice into melted butter, then coat thoroughly with the cornflake mixture on both sides, pressing gently so the coating adheres.

Arrange coated potato slices on the prepared baking sheet in a single layer, avoiding overlap.

Bake in the preheated 400°F oven for 30–35 minutes, stirring or flipping halfway through, until the coating is golden brown and potatoes are tender inside.

Remove from oven and let cool for 2–3 minutes before serving to allow the coating to crisp further.