My Version Potato Wedges – a delicious recipe with baking potatoes, cornflakes, Parmesan cheese, parsley, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees.
2
Cut peeled potatoes in half and in half again and, if possible, in half yet again to make potato eighths.
3
In plate or Ziploc bag, combine cornflakes, cheese, parsley, salt and pepper.
4
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.
5
Place on baking sheet for 15 to 20 minutes at 400 degrees, until tender.
6
TIP: Sometimes for variety, and if I don't want to get mixed up with corn chips etc., I simply use olive oila..just rub the potato wedges all over and then simply sprinkle Tony Chachere's, and garlic chipsa..or maybe just salt pepper athey are good any way, be inventivea.you are going to like these. Be careful with the Chachere's! It can be overpowering, so don't sprinkle too much.
186
kcal
Calories
14
g
Fat
12
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 baking potatoes, 1/4 cup crushed cornflakes, 2 tablespoons grated Parmesan cheese, 1 teaspoon parsley flakes DRIED, and more.
Yes, My Version Potato Wedges falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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