Yield: 4 servings
Measure | Ingredient |
---|---|
4 eaches | 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