Potato Wedges

3 medium potatoes
3/4 cup herb-seasoned stuffing mix, finely crushed
1/2 teaspoon dried crumbled rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, melted

Cut each potato lengthwise into 8 wedges. Combine stuffing crumbs with rosemary, salt, and pepper. Dip potato wedges into the melted butter then dredge in crumb mixture then place on lightly greased jelly roll pan (15x10x1-inch).
Bake at 425° for 30 minutes, or until potatoes are tender.
Roasted potato recipe serves 4.