3 med. (1 1/2 lb.) Red River Valley red potatoes, scrubbed
3/4 c. corn flake crumbs
1/4 c. Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. margarine or olive oil
Preheat oven to 425°. Lightly butter a 10 1/2×15 1/2-inch jellyroll pan. Cut each potato lengthwise into 8 equal wedges; set aside. In a shallow baking dish, mix the corn flake crumbs, Parmesan cheese, salt and pepper. Dip each wedge into melted butter or olive oil; then coat with crumb mixture. Place wedges on pan. Pour remaining butter around wedges. Bake for 30 to 40 minutes, or until fork tender. Serves 4.
Red River Valley Potato Growers Association