3 lg. russet potatoes, thinly sliced
2 c. thinly sliced onions
1/4 c. Wesson vegetable oil
1 1/2 tsp. seasoned salt
1/4 tsp. each garlic powder and pepper
1 1/2 tbsp. grated Parmesan cheese

In a large bowl, toss potatoes and onions with oil until well coated. In cup, combine seasoned salt, garlic powder and pepper. On large baking sheet, evenly spread potato slices and onions and sprinkle with all spice mixture. Bake at 425 degrees for 15 minutes. Turn potatoes and onions with spatula to redistribute, sprinkle with Parmesan and bake an additional 15 minutes. Makes 8 servings.