Deluxe Potatoes

Even though my Haddock Francaise was a flop the potatoes were good. Here is the recipe for Deluxe Potatoes.
1/4 cup butter, melted- 2 pounds baking potatoes, scrubbed but not peeled- 2/3 cup flour- 2 ounces parmesan or other aged hard cheese, freshly and finely grated- 2 teaspoons ground mustard, 1 1/2 tsp. celery salt, 1 tablespoon paprika- 1/4 to 1/2 teaspoon ground chile pepper, to taste- Freshly ground black pepper
Directions:
Preheat the oven to 350°F). Grease a rimmed cookie sheet or jelly roll pan with the melted butter, and slip it into the oven to preheat.
Combine the flour, cheese, and seasonings in a large freezer bag.
Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato depending on its girth. Try to make evenly sized wedges so they will all bake at the same speed. Do not rinse or pat the potatoes after cutting them; you want them to retain a film of starch on their cut sides.
Add the potatoes to the bag, close the bag tightly, and shake well to coat the potatoes on all sides. Place the potatoes flesh side down, on a preheated cookie sheet. Bake for 30 minute, flip and then bake for another 30 minutes or until crispy. sprinkle with sea salt and serve.