4 medium potatoes
1/3 cup grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon paprika
3 tablespoons butter or margarine -- melted
Wash potatoes well, and cut into wedges; set aside.
Combine Parmesan cheese and next 3 ingredients, stirring well.
Dip potato wedges in melted butter; arrange in a single layer in a lightly greased 15 x 10 x 1-inch jellyroll pan. Sprinkle cheese mixture evenly over potatoes.
Bake, uncovered, at 375 degrees or 40 minutes or until potatoes are tender and browned.
Stacy's Notes - I haven't made these in a while. From what I can remember, I followed the recipe pretty closely. Today, I might try spraying the potato wedges with fat-free butter spray before dipping them in the cheese mixture, rather than dipping them in butter. I do remember these being good though!
More Stacy's notes - made these again October 2009, and tried to lighten them up. I used Parkay fat-free spray butter and just eyeballed a mixture of parmesan cheese (the kraft kind in the green plastic canister) and the spices. They were pretty good though, and hopefully a little healthier! Picture attached is of this version, not the kind dipped in butter!