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4 potatoes medium baking
1/3 cup italian herb dressing
1/2 teaspoon salt
3 tablespoons parmesan cheese grated
Preheat oven to 425°. Spray a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with non-stick coating.
Scrub potatoes. Peel if desired. Cut each potato lengthwise into eight wedges. Place in a large bowl. Pour dressing over potatoes and sprinkle with salt, tossing to coat well. Arrange in a single layer in jelly roll pan. Pour dressing from bottom of bowl over potatoes.
Bake for 20 minutes. Turn over potatoes. Bake for 10 to 15 minutes or until fork-tender and lightly browned. Sprinkle with cheese. Bake 5 minutes longer or until cheese melts.
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