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; 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 x 9 inch baking pan melt butter in oven (5 to 6 minutes).

Stir in remaining ingredients. Add potato wedges; coat both sides with butter mixture. Bake for 10 minutes, turn potatoes. Continue baking for 10 to 15 minutes or until lightly browned.