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Seasoned Potato Wedges Recipe

Seasoned Potato Wedges Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:6-8 servings


  • 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
  • 2 cups (16 ounces) sour cream
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced chives
  • 1/2 teaspoon garlic powder


  • 1. 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.
  • 2. 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.
  • 3. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.
  • 4. In a large bowl, combine dip ingredients. Serve with warm potato wedges. Yield: 6-8 servings.

Nutritional Facts

1 each: 358 calories, 20g fat (13g saturated fat), 65mg cholesterol, 264mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 9g protein

Reviews for Seasoned Potato Wedges

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Reviewed Mar. 14, 2013

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

Reviewed May. 15, 2012

"Sour cream dip was fantastic! Will definitely make again."

Reviewed Nov. 14, 2010

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

Reviewed Mar. 30, 2010

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

Reviewed Nov. 19, 2009

"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."

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Wine Pairings

Light-Bodied White Wine

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