Golden Potato Wedges ( 2 Cheese)

• 2 -3 large peeled potatoes (preferably Russet)
• 14 cup all-purpose flour (sifted)
• 14 cup grated parmesan cheese
• 14 cup grated romano cheese
• 34 teaspoon salt
• 18 teaspoon black pepper
• 18 teaspoon garlic powder (or to taste)
• 13 cup butter (melted)
• fresh parsley (optional)

1. Preheat oven to 375F.
2. Cut potatoes lengthwise into quarters-- cut quarters lengthwise into 2 or 3 wedges (depending on size of potatoes).
3. Place potatoes in a bowl and cover with cool water.
4. Combine flour, cheese, salt, pepper and garlic powder-- mix together well-- place mixture in a brown paper bag.
5. Place melted butter in 9" x 13" pan.
6. Drain potatoes in a colander.
7. Place a few wedges of potato at a time, while still wet, into bag-- shake to coat with flour and cheese mixture.
8. Place coated wedges into pan in a single layer.
9. Bake for approx 1 hour, turning once during cooking.
10. Remove from oven when golden brown-- cooking time will vary somewhat depending on the size of the wedges.
11. Garnish with fresh snipped Parsley.

potatoes, flour, parmesan cheese, romano cheese, salt, black pepper, garlic, butter, parsley

Taken from www.food.com/recipe/golden-potato-wedges-2-cheese-80749 (may not work)