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 400º 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.