4 lg. red potatoes
1/4 c. butter
1/4 c. grated Parmesan cheese
1 tsp. minced fresh garlic
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 425 degrees. Cut potatoes in half lengthwise; cut each half into 4 wedges. In 3 quart saucepan place potato wedges; add enough water to cover. Bring to a boil. Cook over medium heat until potatoes are tender, 8-12 minutes; drain.

In 13x9 inch baking pan, melt butter in oven (5-6 minutes). Stir in remaining ingredients. Add potato wedges, coat both sides with butter mixture. Bake for 10 minutes; turn potatoes. Continue baking for 10 to 15 minutes or until lightly browned. 6 servings.