4 lg. Russet baking potatoes
1/2 c. grated Parmesan cheese
1 tsp. dried 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 into 4 lengthwise quarters; set aside.

Combine Parmesan cheese, basil, seasoned salt, onion and garlic powder and pepper on a large paper plate. Press cut surfaces of potatoes firmly into mixture. Place potato slices, cut side down, 2 inches apart on a 15 1/2 inch cookie sheet which has been coated with vegetable oil spray.

Roast potatoes in preheated 350 degree oven for 20 minutes. Remove from oven and with metal spatula, lift and turn each potato slice so that the other cut 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. (4 servings)