Crunchy Red Potatoes

12 small red potatoes
1 0.4 oz pkg ranch buttermilk recipe mix
2 c crushed cornflakes
1 stick butter, melted

Peel and cook the potatoes in bowling water until tender, about 15 minutes.

Preheat oven to 400F. Drain the potatoes. Mix dressing mix and cornflakes in a bowl. Dip the potatoes in melted butter, then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20-25 minutes or until golden brown.