Yield: 1 servings
|2 \N||BAKING POTATOES|
|¼ cup||CRUSHED CORNFLAKES|
|2 tablespoons||GRATED PARMESAN CHEESE|
|1 teaspoon||DRIED PARSLEY FLAKES|
|¼ cup||BUTTER OR MARGARINE; MELTED|
With Louisiana being rice country, we don't cook potatoes as often as most people do, so I sometimes try to concoct ways of getting them into the mainstream of our menus other than mashed or baked. These potato wedges are great with a steak or with a simple fish dish, or just for a snack
..and they take almost no effort at all.
Preheat oven to 400 degrees.
Cut peeled potatoes in half and in half again and, if possible, in half yet again to make potato eighths.
In plate or Ziploc bag, combine cornflakes, cheese, parsley, salt and pepper.
Dip potatoes in melted butter; then coat with crumb mixture by shaking in the bag or coating in a plate, whichever is easier for you.
Place on baking sheet for 15 to 20 minutes at 400 degrees, until tender.
TIP: Sometimes for variety, and if I don't want to get mixed up with corn chips etc., I simply use olive oil ..just rub the potato wedges all over and then simply sprinkle Tony Chachere's, and garlic chips ..or maybe just salt pepper they are good any way, be inventive .you are going to like these. Be careful with the Chachere's! It can be overpowering, so don't sprinkle too much.
YIELD: 3 to 4 servings.
Posted to bbq-digest by "Judge Dave" <ripnrun@...> on Aug 19, 1999, converted by MM_Buster v2.0l.