Recipe: Crispened New Potatoes (using cornmeal and oat bran)

CRISPENED NEW POTATOES

1 1/4 pounds tiny new potatoes (about 24)
2 tablespoons yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon oat bran
2 tablespoons grated parmesan cheese
1 tablespoon finely snipped fresh parsley
1/2 teaspoon finely snipped fresh dill (or 1/4 teaspoon dried dillweed)
1/2 teaspoon paprika
1 egg white
1/4 cup skim milk
3 tablespoons butter or margarine, melted


Preheat oven to 400 degrees F; lightly coat a 12 x 7 x 2-inch baking pan with nonstick cooking spray.

Cook the whole potatoes in lightly salted boiling water for 15 minutes; drain. Rinse in cold water; drain. Halve or quarter the larger potatoes.

In a shallow dish, combine the cornmeal, flour and oat bran. Add the Parmesan cheese, parsley, dill and paprika.

In another shallow dish, whisk together the egg white and milk.

Dip the potatoes in the egg white mixture; dip into the flour mixture. Place in the prepare pan; drizzle with the butter.

Cover and bake for 10 minutes. Uncover and bake for 10 minutes longer, or until the potatoes are tender.

Servings: 4 to 5
Source: Midwest Living, June 1995