Bev's Recipe Collection

• 8 medium baking potatoes
• olive oil
• 1/4 t salt
• 1/8 t red pepper
• 1/2 C Parmesan cheese, optional

Cut potatoes lengthwise into thin wedges and place in a bowl. Drizzle olive oil over the top and mix until wedges are lightly oiled. Sprinkle salt and red pepper over wedges; mix. Sprinkle cheese over the wedges; mix. Place in a single layer on a large baking sheet covered with parchment paper.  Bake in a convection oven at 425 degrees for 35 minutes or till crisp and fork-tender, turning once.

(slightly adapted from Better Homes and Gardens, March 1997)