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Butternut Squash Soup with Thyme Butter
Cranberry Apple Chutney
Mini Pumpkin Cheesecakes
Traditional Turkey Rub
Pumpkin Cake
Parmesan Potato Wedges


2 lbs. unpeeled Wisconsin potatoes (russet, about 4 large), washed and drained
1/2 c. grated Parmesan cheese
1 T. Chef Paul Prudhomme’s Poultry Magic
2 T. olive oil
Vegetable cooking spray


Cut each potato lengthwise into 6 wedges. In small plastic bag, combine cheese and poultry seasoning. Pour olive oil into large plastic bag. Roll potato wedges in olive oil, then in cheese mixture. Arrange wedges in single layer on 15 x 12 inch baking sheet coated with cooking spray. Bake at 375°F 30 to 35 minutes or until potatoes are tender and golden brown.

All materials are courtesy of Chef Paul Prudhomme’s Magic Seasoning Blends and Wisconsin Potato Growers Auxiliary Inc. For even more great potato recipes, check out
For more recipes from Chef Paul Prudhomme, visit or call 800-457-2857 for a free brochure with recipes.

This farm news was published in the April 26, 2006 issue of Farm World.