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Seasoned Potato Wedges
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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 bacon strips, cooked and crumbled
2 tablespoons minced chives
1/2 teaspoon garlic powder
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |