- 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
- 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.
- 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.
- 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.
Originally published as Potato Wedges in Simple & Delicious May/June 2008, p30
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."