Parmesan Crusted Ranch Potato Wedges!

We love our potatoes in Kentucky.  They play a major roll in a lot of our meal planning. However, after cooking them for years and usually at least 3-4 times a week, it can get a little challenging to come up with something different that keeps them interesting. 

This is a really easy recipe that puts a different spin on potatoes.   These potato wedges are great with grilled foods, like steak, pork chops, or chicken.  They could even be served with grilled hamburgers.  They are really good with just about anything.  


Here is all you need for these:

5-6 medium to large potatoes

1 stick butter

2 cups Italian bread crumbs

1/2 cup Parmesan cheese

1 pkg. dry ranch dressing mix

1 tsp.salt

1/2 tsp. pepper

Melt the stick of butter in a shallow dish.  Peel the potatoes and cut in thick wedges by cutting each potato in half and then cutting that half into about 3-4 wedges.  Dip each potato wedge in the butter covering the whole wedge.

Mix the bread crumbs, Parmesan cheese, ranch dressing mix, salt and pepper in a shallow dish or in a Ziploc bag. 

Dip each wedge in the bread crumb mixture and cover it well. If you shake them in a Ziploc bag, do just about 4 or 5 at a time to be sure they get well coated. 

Spray a cookie sheet or some other large pan with nonstick cooking spray.  I used a big pizza pan. Place the wedges on the pan with plenty of space between them so they brown. Take the leftover melted butter and drizzle it over the potatoes.  Place in a preheated 400 degree oven for about 30-35 minutes or until fork tender.

They will be browned and crispy with a little spicy tang from the ranch dressing.