• 2 to 3 large baking potatoes, scrubbed (peel if desired)
• 1/4 cup melted butter, or canola oil*
• 1/4 cup fine dry breadcrumbs
• 2 tsp Lawry's Seasoned Salt
• Sour cream to serve with potatoes

1. Preheat oven to 400° F.
2. Combine breadcrumbs and Lawry's Seasoned Salt in large plastic bag.
3. Cut potatoes lengthwise into wedges.
4. Roll pieces in melted butter or canola oil.
5. Add a few potatoes to the bag and shake to coat.
6. Place potatoes skin side down on a baking sheet.
7. Bake until potatoes are tender, about 30 minutes (depends on thickness of potato wedges - if cut thin, reduce baking time).

*Reduce saturated fat intake by using canola oil instead of butter.