These baked wedges, seasoned with Parmesan cheese and serve with a sour cream dip, make a nice alternative to french fries or baked potatoes.
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 or margarine.melted, devided
SOUR CREAMDIP:
2 cups (16 ounces) sour cream
8 bacon trips. cooked and crumbled
2 tablespoons snipped chives
1/2 teaspoon garlic powder
DIRECTIONS:
In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip milk. Place in the bag, a few time, and shake to coat. Place in a greased 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 arew tender and golden brown.
In a bowl. combine DIP ingredients.serve with warm potato wedges.
the picture below is the orignal pic from the magazine.
