4 lg. russet baking potatoes (about 8 oz. ea.)
1/2 c. grated Parmesan cheese
1 tsp. dried leaf basil, crumbled
1 tsp. seasoned salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
Freshly ground pepper
Vegetable oil spray

Thoroughly wash and scrub potatoes. Drain on paper towels. Cut each potato in 4 lengthwise quarters; set aside. Combine parmesan cheese, basil, seasoned salt, onion and garlic powders and freshly ground pepper on a large paper plate. Press cut surfaces of potatoes firmly into mixture; place potato slices, cut sides down, 2 inches apart on a 15 1/2 inch cookie sheet that has been coated with vegetable oil spray.

Roast potatoes in pre-heated 350 degrees oven 30 minutes. Remove from oven and with metal spatula, lift and turn each potato slice so that the exposed surface is against baking sheet. Bake 30 minutes more at 350 degrees until potatoes are golden brown and crunchy. Place on warmed platter and serve immediately. Makes 4 servings.