2 lbs of medium size thin skinned potatoes of choice
1/4 cup of hard grated cheese of choice
2 tbl of Vegetable Oil
Combine all dry ingredients and the grated cheese in a large bowl with oil and mix well..
Cut each potato into wedges then place each wedge in a large wooden spoon skin side down and slice the wedge
not quite all the way through stopping at the skin in a series of crosswise slices about 1/4-inch apart or closer so
that they are still joined together at the bottom. The spoon helps from cutting the potato completely through the
Put the cut potatoes in the bowl with the oil mixture and toss until all the potatoes are covered in the oil mixture.
In a roasting or baking pan large enough to place potatoes in a single layer, pour the mixed potatoes from the
bowl into the pan spreading them out across the bottom and then cover the pan with tightly with a sheet of
aluminum foil and place the pan in a 375 degree preheated oven for approx. 45 minutes*.
Remove foil and give the potatoes a nice toss trying to place the skin side down in the pan, cover again with foil
and bake for another 10 to 15 minutes.
Remove foil and place under a broiler if needed to crisp them up being careful not to let them burn.
Serves 4 - 6
*Note: Exact cooking time will depend on the size of the potatoes.