rosemary baked potato wedges

Excellent! I do declare that these will now make regular appearances at our dinner table.
rosemary baked potato wedges (allrecipes.com)
1 tablespoon and 1/4 teaspoons olive oil
1 tablespoon and 1/4 teaspoon butter, melted
2 3/4 pounds Yukon Gold potatoes, scrubbed and cut into wedges1/3 cup and 1 tablespoon flour
1/3 cup and 1 tablespoon bread crumbs
1 tablespoon and 1/4 teaspoon chopped fresh rosemary (or you can use 2 teaspoons dried thyme)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt

Preheat oven to 450 degrees. Preparing baking sheets with cooking spray.
Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes. Serves 8.