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Seasoned Potato Wedges Recipe

Seasoned Potato Wedges Recipe photo by Taste of Home

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These baked wedges, seasoned with Parmesan cheese and served with a sour cream dip, make a nice alternative to french fries or baked potatoes. They go great with grilled steak, but my family enjoys them as snacks, too. -Karen Trewin, Decorah, Iowa

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Seasoned Potato Wedges Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 teaspoon paprika
3 large baking potatoes (about 2-3/4 pounds)
1/3 cup milk
1/4 cup butter, divided
SOUR CREAM DIP:
2 cups (16 ounces) sour cream
8 Wright® Brand Bacon strips, cooked and crumbled

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2 tablespoons minced chives
1/2 teaspoon garlic powder

Directions

In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered, at 400° for 20 minutes.
Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.
In a large bowl, combine dip ingredients. Serve with warm potato wedges. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 358 calories, 20 g fat (13 g saturated fat), 65 mg cholesterol, 264 mg sodium, 32 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Seasoned Potato Wedges in Taste of Home August/September 2002, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Seasoned Potato Wedges

Seasoned Potato Wedges

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Reviewed on Mar. 14, 2013 by lolohiser

Kind of bland with the recipe made just the way it is written.

Reviewed on May. 15, 2012 by cookingqueen493

Sour cream dip was fantastic! Will definitely make again.

Reviewed on Nov. 14, 2010 by jesskate

my family loves these potato wedges, I usally season the flour with salt, pepper and garlic powder, or whatever.

Reviewed on Mar. 30, 2010 by j_eavou

these are alot of work, but really really worth it.

Reviewed on Nov. 19, 2009 by lesgonza0914

After seeing the high rating of this recipe, I was eager to try it out and had high expectations for the results. I was disappointed when the potato wedges didn't have too much flavor.