"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Seasoned Potato Wedges (with dip) Recipe

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This recipe for Seasoned Potato Wedges (with dip), by , is from Steve & Cindy Garner Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taste of Home- August/ September 2002
Added: Wednesday, December 17, 2008


1/3 c. all-purpose flour
1/3 c. grated Parmesan cheese
1 tsp. paprika
3 large baking potatoes ( about 2-3/4 lbs.)
1/3 c. milk
1/4 c. butter or margarine-- melted, and divided


2 c. ( 16 oz) sour cream
8 bacon strips- cooked and crumbled
2 Tbls. snipped chives
1/2 tsp. garlic powder

In a large resealable plastic bag, combine the flour, Parmesan cheese, and paprika.

Cut each potato into eight wedges: dip in milk.
Place coated wedges into 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 Tabls butter.
Bake, uncover, at 400 F for 20 minutes.

Turn wedges; drizzle with remaining butter.
Bake 20 -25 minutes longer or until potatoes are tender and golden brown.
In a bowl, combine dip ingredients. Serve with warm potato wedges.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep: 15 - 20 min. Bake: 40 -45 min.




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