1/4 cup margarine or butter; melted
4 teaspoons fresh lemon juice
2 teaspoons lemon peel; grated
1 teaspoon dried dill weed
3 medium baking potatoes; unpeeled, scrubbed,
2 tablespoons grated Parmesan cheese
In large bowl, combine margarine, lemon juice, peel and dill weed; mix well.
Cut each potato in half lengthwise, then cut each half lengthwise, making 4 long wedges per potato. Place potatoes in margarine mixture; turn to coat evenly. Place coated potatoes on greased baking sheet (I line with foil and spray the foil for easy cleanup). Drizzle with any remaining lemon mixture. Sprinkle potatoes evenly with Parmesan cheese.
Bake at 425 degrees about 20 minutes or until tender when pierced with fork. Serve hot.