4 med. sized baking potatoes
4 tbsp. melted butter
Salt

Preheat oven to 450 degrees. Peel potatoes and cut them in 1/2 lengthwise. Stand each half upright on a chopping board and slice it in thirds down it's length, making 3 wedge-shaped pieces. Blanch the wedges by cooking them rapidly for 3 minutes in enough unsalted boiling water to cover them. Drain and pat dry with paper towels.

With a pastry brush or paper towels, butter a baking dish large enough to hold the potatoes side by side in a single layer. Dribble melted butter over the tops and sprinkle liberally with salt. Roast them in the center of the oven for 15 minutes, turn them and roast another 15 minutes.

These crisp potato wedges make excellent accompaniments to roasted meats or poultry.