"Hunger is the best sauce in the world."--Cervantes

Seasoned Potato Wedges Recipe

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This recipe for Seasoned Potato Wedges, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ron Hott; Clerk
Added: Sunday, March 16, 2008


1/3 cup flour
1/3 cup grated Parmesan cheese
1 tsp. Paprika
3 large baking potatoes (about 2 3/4 lbs.)
1/3 cup milk
1/4 cup melted butter, divided

Sour Cream Dip:
2 cups sour cream
8 bacon strips, cooked and crumbled
2 T snipped chives
1/2 tsp. garlic powder

In a large resealabel plastic bag, combine flour, 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 15x10x1 baking pan
Drizzle with 2 T 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 bowl combine dip ingredients
Serve with warm potato wedges
Yield: 6-8 servings




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