Lemon Potato Wedge
½ tsp. dillweed
½ tsp. finely grated lemon peel
1 tbsp. lemon juice
¼ cup melted butter or margarine
3 medium potatoes, unpeeled
¼ cup Parmesan cheese
Combine dillweed, lemon peel, lemon juice and butter. Cut each potato length-wise into 8 wedges. Place potato wedges on a baking sheet. Brush with dill mixture and sprinkle with Parmesan cheese. Bake at 425F for 20 minutes or until potatos are tender. Serve with sour cream or salsa as dip. Makes 4-6 servings.