1/2 c. grated Parmesan cheese (I use Kraft brand, but I imagine fresh-ground would work)
1 tsp. dried basil
1 tsp. seasoned salt -- such as Lawrey's
1/4 tsp. onion powder
1/4 tsp. granulated garlic
Freshly ground pepper
Vegetable spray
Wash and scrub the potatoes. Cut each potato into quarters lengthwise -- if a bit large, you can cut them into eighths. Set aside.
Combine the cheese, basil, seasoned salt, garlic and onion powders and black pepper in a large pie pan or flat bowl. Press the cut surfaces firmly into the cheese mixture and then all around the potato wedges. Place cut-size down on the large Pampered Chef bar pan (stoneware) that has been sprayed with vegetable spray.
Preheat oven to 350-375 degrees. Place bar pan into the middle of the oven and roast for 30 minutes (until side which is facing down is browned). Turn each potato slice so that the other cut side is down against the pan. Bake another 20-30 minutes until the potatoes are brown and crunchy. Serve immediately. Makes enough for 4-5 people.
I love making these to go with the Chicago-Style Italian Beef sandwiches!
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