Lunch: Seasoned Potato Wedges Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
