Crunchy Potato Wedges Recipe
Crunchy Potato Wedges Recipe photo by Taste of Home

Crunchy Potato Wedges Recipe

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Kids will love the flavor of Parmesan cheese and the crunch of cornflakes on these better-than-frozen home fries. They're great for kids, but the adults will enjoy them as well.—Melissa Tatum of Greensboro, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 medium baking potatoes
  • 1/3 cup finely crushed cornflakes
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 cup ranch salad dressing
  • Additional ranch salad dressing, optional

Nutritional Facts

4 potato wedges (calculated without additional salad dressing) equals 302 calories, 10 g fat (2 g saturated fat), 8 mg cholesterol, 583 mg sodium, 47 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-20 minutes or until tender, turning once. Cool slightly.
  2. Meanwhile, in a small bowl, combine the cornflake crumbs, Parmesan cheese, paprika and salt. Cut each potato lengthwise into quarters; brush with salad dressing and sprinkle with cornflake mixture.
  3. Place potato wedges on a broiler pan. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve with additional salad dressing if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Wedges in Simple & Delicious May/June 2008, p30

Nutritional Facts

4 potato wedges (calculated without additional salad dressing) equals 302 calories, 10 g fat (2 g saturated fat), 8 mg cholesterol, 583 mg sodium, 47 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Crunchy Potato Wedges

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Reviewed Dec. 3, 2008

"These were pretty good. I will be making them again, but I will using more cornflakes and not as much Parmesan cheese. These were a big hit with the kids."

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