Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | MEDIUM BAKING POTATOES |
| ¼ cup | CORNFLAKE CRUMBS |
| 2 tablespoons | GRATED PARMESAN CHEESE |
| 1 teaspoon | PARSLEY FLAKES |
| ½ teaspoon | SALT |
| ⅛ teaspoon | PEPPER |
| ¼ cup | BUTTER, MARGARINE, MELTED |
PREHEAT OVEN TO 400 DEG. F. CUT CLEANED POTAOTES INTO 8 LENGTH-WISE PIECES.
IN A PIE PLATE, COMBINE CORNFLAKE CRUMBS, PARMESAN CHEESE, PARSLEY FLAKES, SALT AND PEPPER. DIP POTATO WEDGES INTO MELTED BUTTER, THEN IN SEASONING MIXTURE. PLACE POTATOES ON A BAKING SHEET. NOTE: POTATOES MAY BE MICRO-WAVED FOR ABOUT 3 MINUTES TO REDUCE THE Posted to MM-Recipes Digest V5 #018 by scotlyn@... (Daniel S Johnson) on Jan 17, 1998