3 med. potatoes, scrubbed (1 1/2 lb.)
3/4 c. herb-seasoned stuffing mix, crushed
1/2 to 1 tsp. dried herbs, crushed (Italian herb seasoning rosemary leave or fine herbs)
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. butter, melted

Preheat oven to 425 degrees. Lightly butter a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Cut each potato lengthwise into eight equal wedges; set aside. In a shallow dish or pie plate, mix stuffing mix, herbs, salt and pepper. Dip each potato wedge into melted butter, then coat with crumb mixture. Place wedges on jelly roll pan. Pour remaining butter around wedges. Bake for 30 to 40 minutes or until fork tender. Serve hot with steak or chicken.