• 1.5 pounds russet potatoes, cut into eighths (wedges)
• 1/4 cup parmesan cheese, grated
• 1-2 tablespoons olive oil
• salt and pepper to taste
• optional other spices like onion powder, garlic powder, and/or cayenne
• dipping sauce of choice (ranch dressing or ketchup are both good choices)

Prepare potatoes. Put the rest of the ingredients into a resealable plastic bag.  Add potatoes and shake until coated.  OR just coat each wedge by hand in a bowl.  Put potatoes skin side down towards pan in one layer.  Roast at 425 degrees until potatoes are tender, about 30 minutes.