• 6 medium, unpeeled potatoes, cut into 4 wedges
• 1/3 c. margarine, melted
• 2 tsp. prepared mustard
• 1/2 tsp. salt
• 1/4 c. catsup
• 1/2 tsp. paprika

1. Cut potatoes crosswise at 1/4 intervals to within 1/2 from bottom of potato.
2. Place potatoes in ice water for 1 hour.
3. Dry potatoes.
4. Mix remaining ingredients.
5. Place potatoes on jellyroll pan, brush with 1/2 liquid mixture.
6. Bake at 425 degrees, brushing remaining mixture 35 to 45 minutes or until tender.