Roasted Parmesan Potatoes
4 large baking potatoes, scrubbed
2 tbsp vegetable oil
1/2 c. cornflake crumbs
1/4 c. grated Parmesan cheese
Preheat oven to 450 degrees.
Cut potatoes lengthwise into 1/2-inch-thick wedges. Transfer to a sealable plastic bag.
Add vegetable oil, cornflake crumbs and Parmesan cheese to potatoes. Shake gently to coat.
Spread potatoes on a greased baking sheet. Bake 20 to 25 minutes or until golden.