Crispy Potato Wedges

• 5 baking potatoes
• 1/4 cup butter
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups panko breadcrumbs (Japanse bread crumbs)

1. Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
2. Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
3. Roll potato wedges in seasoned butter.
4. Place potato wedges on a cookie sheet.
5. Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
6. Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
7. Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

baking potatoes, butter, fresh rosemary, paprika, salt, pepper, breadcrumbs

Taken from www.food.com/recipe/crispy-potato-wedges-192862 (may not work)