1 c. sour cream
2 tbsp. salt-free all natural herbs & spices seasoning
4 baking potatoes
1/3 c. butter

In a small bowl, combine sour cream and 1 tablespoon of the seasoning. Cover and chill until serving time. Preheat oven to 375 degrees. Scrub potatoes; pat dry. Cut each lengthwise to make 8 wedges.

In a small saucepan, melt butter. Stir in remaining seasoning. Dip potato wedges in butter mixture, turning to coat on all sides. Arrange wedges in a single layer on a baking sheet, cut side down. Spoon any leftover butter mixture over potatoes. Bake 25-30 minutes or until golden brown and edges are crisp. Drain on paper towels. Serve with sour cream dip.