1 Tblsp. vegetable oil
1 tsp. seasoned salt
1 tsp. parsley flakes
1 tsp. garlic salt
1/4 cup grated Parmesan Cheese
Preheat oven to 350 degrees. Scrub, but don't peel, potatoes. Cut into thin wedges. Pour vegetable oil in 1 Ziploc bag. In a second Ziploc bag, combine seasoned salt, parsley flakes, garlic salt, and Parmesan cheese. Put a handful of potatoes into the sack with oil and shake to coat lightly. Transfer potatoes to the spice mixture and shake well. Place on a cookie sheet that has been coated with nonstick cooking spray. Bake 45 minutes, until softened, browned, and crispy. Serve with sour cream or ketchup.
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