1 1/2 tbs margarine, melted (down from 1/4 cup, I don't like too much butter on my food)
2 tbs fresh squeezed lime juice (up from 1 tbs)
1 tsp dried thyme
3 medium Russet potatoes
1/4 cup grated Romano cheese
1/2 tsp salt
1/4 tsp paprika
Preheat oven to 400 degrees F. Melt the margarine. In a large bowl, combine the margarine, lime juice, and thyme. Cut each potato into eight wedges. Put wedges in bowl with lime mixture and toss to coat. Lay wedges down on sides on a greased baking sheet. (The original recipe will say to stand them on skin side. However, if you do this, the cheese mixture will not stay on.) Combine the cheese, salt and paprika in bowl. Sprinkle cheese mixture over potatoes. Bake for 25-30 minutes or until tender. You may need to tweek the baking time depending on how thick you cut the wedges.
One note: You may want to put the cheese mixture on after the wedges have been baking for a little bit. I put it on before putting the wedges in the oven. The cheese did get pretty brown--which I happen to like. However, this is something that you will want to adjust to taste.
The end result was delicious! The citrus of the flavor of the lime complimented the saltiness of the cheese. I wasn't sure how the two would go together but they really did make a great combo. I recommend this recipe and will definitely be using it again!