Parmesan-Rosemary Potatoes

Ingredients

• 3 pounds baking potatoes 
• 1 cup butter melted
• 8 servings parmesan-rosemary coating 
• 8 servings garnish: rosemary fresh
• 1 teaspoon salt 
• 8 servings salt 
• 3 cups water cold

Equipment

• bowl
• baking sheet
• paper towels
• oven

Directions

1. Wash potatoes.
2. Cut potatoes in half lengthwise; slice potato halves crosswise into half moon-shaped wedges.
3. Combine water and 1 teaspoon salt in a large bowl; add potatoes, and let stand 5 minutes.
4. Drain well; spread potatoes on paper towels to absorb water. Pat dry.
5. Dip potato wedges in butter; roll in Parmesan-Rosemary Coating.
6. Place in a single layer on a lightly greased baking sheet.
7. Bake at 400 for 40 minutes or until potatoes are tender and golden brown.
8. Sprinkle lightly with salt before serving.
9. Garnish, if desired.