From: Jenn@eatcakefordinner
3 large Russet potatoes, washed
1 Tbl. olive oil
1 tsp. seasoned salt
freshly ground black pepper
1 1/2 tsp. chili powder
1 1/2 tsp. garlic powder
1/2 tsp. cumin
1 1/2 tsp. Italian seasoning
3 Tbl. grated Parmesan cheese
Preheat oven to 400 degrees. Cut the potatoes into 8 wedges each and place in a large bowl. Add the olive oil, seasoned salt, pepper, chili powder, garlic powder, cumin and Italian seasoning. Stir together until all of the wedges are evenly coated in olive oil and seasonings. Spread out in a single layer onto a baking sheet that has been lined with foil and sprayed with cooking spray. Bake for about 40-45 minutes, flipping wedges over half way through baking. They will be crispy on the outside and soft in the inside. Sprinkle with grated Parmesan cheese before serving.
Jenn's Notes: To make 8 wedges per potato - cut potatoes in half lengthwise and then in half again and each quarter in half again. I like to use the grated Parmesan cheese that comes in the green can, but freshly grated Parmesan cheese will be delicious too. I serve these with fry sauce, which is equal amounts of either Mayo or Miracle Whip with Ketchup.