Shelly's Recipe

PARMESAN ROSEMARY POTATO WEDGES

Category: Potatoes

3 lbs baking potatoes
3 cups cold water
1 tsp salt
1 cup butter, melted
Parmesan-rosemary coating
Salt

Wash potatoes and cut into half lengthwise; and then slice into wedges.

Combine water and 1 tsp salt in a large bowl; add potatoes; let stand 5 minutes. Drain well and spread potatoes on paper towels to absorb water. Pat dry.

Dip wedges in butter and then roll in coating mixture. Place in a single layer on a lightly greased baking sheet. Bake at 400 for 40 minutes or until potatoes are tender and golden brown. Sprinkle lightly with salt before serving. Serves 6-8

Parmesan-Rosemary Coating
1 cup finely shredded parmesan cheese
1/2 cup finely chopped fresh rosemary
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

Combine mixture in a bowl for dipping.