Seasoned Potato Wedges Recipe

By Shirl

These baked wedges, seasoned with Parmesan cheese and served with a sour cream dip, make a nice alternative to french fries or baked potatoes. They go great with grilled steak, but my family enjoys them as snacks, too. -Karen Trewin, Decorah, Iowa

This recipe is:

Contest Winning

Ingredients

• * SOUR CREAM DIP:
• 1/3 * 1/3 cup all-purpose flour
• 1/3 * 1/3 cup grated Parmesan cheese
• 1 * 1 teaspoon paprika
• 3 * 3 large baking potatoes (about 2-3/4 pounds)
• 1/3 * 1/3 cup milk
• 1/4 * 1/4 cup butter, divided
• 2 * 2 cups (16 ounces) sour cream
• 8 * 8 bacon strips, cooked and crumbled
• 2 * 2 tablespoons minced chives
• 1/2 * 1/2 teaspoon garlic powder

Preparation

Step 1

# In a large resealable plastic bag, combine the flour, Parmesan 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 15-in. x 10-in. x 1-in. 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 are tender and golden brown.
# In a large bowl, combine dip ingredients. Serve with warm potato wedges.