SCRUB potatoes; cut each into six wedges. Cook, in batches, in 350ºF-oil in deep fryer 2 to 3 min. or until lightly browned. Drain on paper towels.

MIX bread crumbs, parsley, salt and pepper. Brush cut sides of potatoes with dressing, then coat with crumb mixture. Place, skin-sides down, in single layer in parchment-lined full-sheet pan (or in lined half-sheet for trial recipe).

BAKE in 350ºF-convection oven 15 to 18 min. or until potatoes are tender and golden brown.