4 lg. red potatoes
1/4 c. butter
1/4 c. grated Parmesan cheese
1 tsp. minced fresh garlic
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 425 degrees. Cut potatoes in half lengthwise; cut each half into 4 wedges. In 3 quart saucepan place potato wedges; add enough water to cover. Bring to a full boil. Cook over medium heat until potatoes are tender, 8 to 12 minutes; drain.

In 13"x9" baking pan melt butter in oven, 5 to 6 minutes. Stir in remaining ingredients. Add potatoes wedges; coat both sides with butter mixture. Bake for 10 minutes; turn potatoes. Continue baking for 10 to 15 to minutes or until lightly browned.

Microwave Directions: Prepare potatoes as directed. In 10" pie plate melt butter on High 50 to 60 seconds. Stir in remaining ingredients. Add potato wedges; coat both sides with butter mixture. Cover; microwave on High, stirring after half the time, until potatoes are tender, 11 to 15 minutes.