4 large red potatoes, cut into wedges
14 cup butter, melted
14 cup parmesan cheese, grated
1 teaspoon garlic, minced
12 teaspoon salt
14 teaspoon freshly grated black pepper
Boil potato wedges until tender. In 13 inch by 9 inch baking dish, add all ingredients, tossing to coat potatoes. Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time.