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Seasoned Potato Wedges

Seasoned Potato Wedges
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
6-8 ServingsPrep: 15 min. Bake: 40 min.

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.
© Taste of Home 2013

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Seasoned Potato Wedges (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013