I made Paula Dean’s Oven-Fried Potato Wedges to go with the meatloaf we ate the other night. The wedges are a bit of work since dipping and dredging can be laborious, not hard just time consuming, but relaxing in a sense too. I have to say it was worth it. The crust was crunchy, messy, and finger licking delicious. These would go great with ranch dressing dip. I followed her recipe pretty well except I added 1 tsp. Worcestershire sauce to the mayo for more flavor. I did not make her “House Seasoning” either, I just threw in some garlic powder, salt and pepper. You may also want to run the cornbread stuffing through the food processor for a finer crumb or beat them up with a pestle like me. If you do not have “Cornbread Stuffing Mix” in your country you may use seasoned bread crumbs instead. Serves 6.