Wash potatoes. Cut potatoes in half lengthwise; slice potato halves crosswise into half moon-shaped wedges.
Combine water and 1 teaspoon salt in a large bowl; add potatoes, and let stand 5 minutes. Drain well; spread potatoes on paper towels to absorb water. Pat dry.
Dip potato wedges in butter; roll in Parmesan-Rosemary Coating. Place in a single layer on a lightly greased baking sheet. Bake at 400° for 40 minutes or until potatoes are tender and golden brown. Sprinkle lightly with salt before serving. Garnish, if desired.