Preheat oven to 400 degrees. Wash potatoes, leaving skin on. Slice potatoes in half lengthwise, then into quarters. Continue to cut quarters into thinner wedges. Combine melted butter and dry salad mix in mixing bowl; add potato fingers and toss to coat. Arrange in single layer on 12 x 15 rectangle baking stone and sprinkle with cheese. Bake 35 to 40 minutes or until crisp and browned. Serve warm or hot.
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