Preheat the oven to a 375°F. Cut 4 medium russet potatoes into wedges by cutting lengthwise in half then slice each half into 4 slices. Place the potatoes in a bowl of water with 1-2 cups of ice cubes. Let them stand for 30 mins then paper towel pat dry.
Into a large ziploc bag, place 3 tbsps all-purpose flour, 1/4 cup freshly grated parmesan cheese, 1 tbsp ground paprika, 1 tsp fine salt, 1/4 tsp dried marjoram 1/4 tsp garlic powder and 1/8 tsp ground black pepper. Close and shake the bag to mix the spices. Add the potatoes, zip the bag and shake well until all potatoes are coated.
In a large mixing bowl, combine 2 tbsps freshly chopped chives and 1/4 cup freshly grated parmesan cheese. Set aside for later. (you can complete this step while potatoes are baking)
Microwave to melt 1/4 cup of unsalted butter and pour to cover the bottom of a 11×15" baking dish. Place potatoes in a single layer in baking dish and sprinkle any remaining spice mixture (optional, but I don’t like to dispose the goodies). Bake for 50 minutes or until tender, turning potatoes once halfway through. Toss potato wedges in the mixing bowl with chives and cheese. Serve with marinara sauce, ketchup, any meat dish or homemade salad. Enjoy!!