4 lg. russet potatoes, each cut lengthwise into eighths
1/4 c. olive oil
1 tsp. dried crushed red pepper
1/2 c. grated Parmesan cheese
Chopped fresh basil

Position rack in lowest third of oven and preheat to 375 degrees. Place potatoes in roasting pan. Add oil and red pepper and toss to coat. Season with salt and pepper. Bake until tender on inside and crusty on outside. Turning once, about 1 hour. Sprinkle with Parmesan cheese and basil. Serves 4.