Crispy Potato Wedges

• 6 large russet potatoes
• 14 cup butter
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 12 cups panko breadcrumbs (Japanese breadcrumbs)

1. Cook potatoes in a large pot of boiling salted water just just tender, about 25 minutes.
2. Drain and cool.
3. Can make 1 day ahead and chill.
4. Peel potatoes and cut each into 6 long wedges.
5. Melt butter in large skillet; remove from heat.
6. Mix paprika, salt, and pepper.
7. Roll each potato wedge in seasoned butter to coat.
8. Place potatoes on large rimmed baking sheet.
9. Add 1 1/2 cups panko to butter in skillet and stir until crumbs are evenly coated.
10. Roll potatoes in crumb mixture, pressing crumbs to adhere.
11. Return potatoes to same baking sheet.
12. Preheat oven to 350 degrees.
13. Bake potatoes uncovered until heated through and crumb coating is crisp, about 45 minutes.
14. Arrange on platter.

russet potatoes, butter, sweet paprika, salt, fresh coarse ground black pepper, breadcrumbs

Taken from www.food.com/recipe/crispy-potato-wedges-206099 (may not work)