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Seasoned Potato Wedges
1/3-cup all-purpose flour
1/3-cup grated Parmesan cheese
1-tsp paprika
3-large baking potatoes (2 1/2-3lbs)
1/3-cup milk
1/4-cup butter or margarine melted, divided
Sour Cream Dip
2-cups sour cream (16oz)
8-bacon strips, cooked and crumbled
2-tbsp of chopped fresh chives
1/2-tsp garlic powder

In a large re-sealable plastic bag, combine the flour, Parmesan cheese and paprika
Cut each potato into eight wedges; dip in milk
Place in the bag a few pieces at a time and shake to coat
Place in a greased 15x10x1-inch baking pan
Drizzle with 2-tbsp of butter
Bake uncovered at 400*F for 20 minutes
Turn wedges and drizzle with remaining butter
Bake for 20-25 minutes longer or until potatoes are tender and golden
In a bowl, combine dip ingredients
Serve together