Roasted Potato Wedges

I used to love these growing up. We'd always dip them in catsup, just like french fries. Now I like to dip them in Ranch dressing. It's naughty, I know. Don't dip them at all if you don't want to. They are fabulous alongside any meat and are easy and quick to make. Serves 4.

Roasted Potato Wedges

4 medium potatoes of your choice*
2 Tbsp butter
1/4 tsp garlic salt
fresh ground black pepper, for sprinkling
Parmesan cheese for sprinkling, optional

1. Preheat oven to 425 degrees. Line jelly roll pan, or large cookie sheet, with foil; set aside.
2. Scrub potatoes, cutting off any nobs or yucky parts. Cut potatoes in half, then each half into four pieces, totally 8 slices from each potato. Set slices 1" apart in prepared sheet.
3. Melt butter in small bowl and mix in garlic salt, stirring with basting brush. Baste garlic butter over potatoes, brushing longways. Sprinkle generously with fresh ground black pepper. Sprinkle with Parmesan cheese, if using.
4. Bake in preheated oven. Start checking potatoes after 30 minutes. Bigger potatoes take longer. Tops should be browned and fork should enter and exit center of largest potato easily. Serve immediately.

* I prefer yellow, white, or butter potatoes because of their superior flavor and moistness.