My Version Potato Wedges

Photo: flickr user avlxyz

Ingredients

2 BAKING POTATOES

1/4 cup CRUSHED CORNFLAKES

2 tablespoons GRATED PARMESAN CHEESE

1 teaspoon DRIED PARSLEY FLAKES

1/2 teaspoon SALT

1/8 teaspoon PEPPER

1/4 cup BUTTER OR MARGARINE, MELTED

Preparation

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 snacka..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 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.

YIELD: 3 to 4 servings.