6 large potatoes
1/4 c. flour
1/4 c. Parmesan cheese
Salt and pepper
1/3 c. butter
Parsley

Scrub potatoes, quarter (peel if you don't like the skins). Mix flour, cheese, salt and pepper in a paper lunch bag. Put wet quartered potatoes into bag and shake. In 9x13 pan, melt butter and lay potatoes in a single layer. Bake one hour at 375 degrees, turning several times until golden brown. Sprinkle with parsley if desired. Delicious.

Cathy uses 1 package dry onion soup mix and 1/3 cup oil in plastic bag.