Ingredients
1/2 C. finely grated Parmesan cheese
1/2 C. flour
1 t. salt
1/4 t. pepper
3 lb. potatoes
1/2 C. melted butte
Preparation
Preheat the oven to 350°. Sprinkle the cheese on wax paper and dry one hour. Transfer to a large zip-loc bag, add flour, salt and pepper, and shake to mix. Cut the potatoes into wedges, then rinse and drain. Add potatoes to flour mixture, shake to coat completely. Pour butter onto a large shallow baking pan. Arrange potatoes in one layer in butter. Roast in middle third of oven, turning once or twice, until brown and crisp, about one hour. If you are pressed for time, buy the “All Ready Potatoes” that are rosemary-garlic wedges, and cut the baking time in half.
