Directions:
- 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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.96 Kcal (3307 kJ) | ||
| Calories from fat | 368.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.97g | 63% | |
|---|---|---|---|
| Cholesterol | 135.9mg | 45% | |
| Sodium | 2596.22mg | 108% | |
| Potassium | 496.85mg | 11% | |
| Total Carbs | 63.79g | 21% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 41.81g | 84% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 171.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 199.61 Kcal (836 kJ) | ||
| Calories from fat | 93.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 63% | |
|---|---|---|---|
| Cholesterol | 34.34mg | 45% | |
| Sodium | 656.02mg | 108% | |
| Potassium | 125.55mg | 11% | |
| Total Carbs | 16.12g | 21% | |
| Sugars | 0.2g | 3% | |
| Dietary Fiber | 1.1g | 17% | |
| Protein | 10.56g | 84% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.6mg | 13% | |
| Calcium | 43.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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