This recipe is a favorite of a local doctor that was printed in our town newspaper back in 1989. If made in extra small pieces, it makes a great appetizer or hors d'oeuvre. Larger sized pieces of potato make the perfect side dish tor most any entree.
- Ready In:
- 1hr 10mins
- 1⁄2 cup flour
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 -3 lbs potatoes
- 1⁄2 cup butter
- Cut potatoes into wedges or slices, depending on size desired. You may leave skins on or peel them.
- Mix flour and Parmesan cheese, salt and pepper in a plastic bag.
- Add potato pieces to bag and shake to cover all surfaces.
- Melt butter in a 9 x 13 baking pan.
- Place potatoes in baking pan.
- Bake at 350* for 60 minutes. Turn once at 30 minutes.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
Oh, these were good! They were like KFC potato wedges but way better. I used red skins and left the skins on. I was worried about the coating sticking to the skins but there was no problem with that. I added a bunch of garlic powder to the flour mixture cause we love garlic. You could really add any spices you like and change this up all the time with stuff like cajun spice, lemon pepper... I will be making these yummy taters again! Thanks, DuChick! Made for PAC fall 2009.Reply
These were very good, but mine did not turn a golden brown color after an hour. I even made half the amount! Not quite sure why that happened. I probably would have had to cook another 1/2 hour to get that color, but the potatoes were already soft. But otherwise, the flavor was wonderful. I also mixed in some minced garlic with the butter. Yum! Thanks for posting!Reply
Thank you Kathy for a nice alternative to the standard potato wedges. I too took the advice of a previous reviewer and added a touch of garlic powder as well as some seasoning salt. The butter adds a nice crispness to the wedge and a new idea for me when broasting my potatoes. These made for a nice side to my hamburgers.~ Made for Potluck Tag~Reply