Friday, July 29, 2011

Seasoned Potato Wedges

Dinner tonight is a sure crowd-pleaser! Everyone in the family will eat Joe's Sloppy Joes - what a blessing! Tonight they're made with ground turkey and a bit of barbecue sauce. On the side, I'm serving Seasoned Potato Wedges, which our Oldest Girl will certainly not be eating. Well, other than the one little one she has to eat in order to score dessert! But trust me when I say that unless you hate potatoes, you'll adore these scrumptious wedges.

Seasoned Potato Wedges

1/3 cup all-purpose flour 
1/3 cup grated Parmesan cheese 
1 teaspoon paprika 
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large baking potatoes (about 2-3/4 pounds) 
1 cup milk 
1/4 cup butter, divided

In a resealable sandwich bag, combine the flour, Parmesan cheese, paprika, salt and pepper. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat. Place on a greased, foil-lined baking sheet. Drizzle with 2 tablespoons butter. Bake, uncovered, at 400° for 20 minutes. Turn wedges; drizzle with remaining butter. Bake 15-20 minutes longer or until potatoes are tender and golden brown.

We dip them in ketchup and sometimes the kids use ranch.

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