Seasoned Potato Wedges
1/3 c all-purpose flour
1/3 c grated Parmesan cheese
1 tsp paprika
1 tsp garlic powder
3 large baking potatoes
1/3 c milk (or buttermilk)
1/4 c butter, divided
1. In a large resealable plastic bag, combine the flour, Parmesan cheese, paprika and garlic powder. Cut each pototo into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place in a greased baking sheet. Drizzle with 2 tbs butter. Bake, uncovered, at 400 degrees for 20 minutes. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.
Yield: 6-8 servings
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