Seasoned Potato Wedges

Quick and easy "french fries" to accompany any dish.

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 teaspoon paprika
3 large baking potatoes (about 2-3/4 pounds)
1/3 cup milk
1/4 butter or margarine, melted, divided in half

SOUR CREAM DIP:
2 cups (16 ounces) sour cream
8 bacon strips, cooked and crumbled
2 Tablespoons snipped chives
1/2 teaspoon garlic powder

1. Combine flour, Parmesan cheese and paprika in resealable bag or bowl.
2. Cut each potato into eight wedges; dip in milk and place in the bag or bowl.
3. Toss potatoes to coat and place in greased (or Pam sprayed) 15-in x 10-in x 1-in baking pan.
4. Drizzle with 2 Tablespoons of melted butter (or spray with Pam).
5. Bake, uncovered, at 400 degrees for 20 minutes.
6. Turn wedges; drizzle with remaining butter (or spray with Pam).
7. Bake another 20-25 minutes longer or until golden brown.

In a bowl, combine dip ingredients. Serve with warm potato wedges.

Serves 6-8