Title: Potato Wedges **
Categories: Vegetable
Yield: 4 Servings
| 4 | | MEDIUM BAKING POTATOES |
| 1/4 | c | CORNFLAKE CRUMBS |
| 2 | tb | GRATED PARMESAN CHEESE |
| 1 | ts | PARSLEY FLAKES |
| 1/2 | ts | SALT |
| 1/8 | ts | PEPPER |
| 1/4 | c | 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