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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 king arthur unbleached 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 (16 ounces) 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 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.
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