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Seasoned Potato Wedges

Total Time

Prep: 15 min. Bake: 40 min.

Makes

6-8 servings

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

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 sour cream
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced chives
  • 1/2 teaspoon garlic powder

Directions

  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 15x10x1-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.

Nutrition Facts

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

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