4 lg. potatoes
1 tbsp. olive oil
Paprika to taste

Scrub potatoes well, cut them lengthwise into 6 wedges the size and shape of dill pickle spears, and dry them on a paper towel.

In a large bowl, toss potato spears with olive oil until they are well covered. Spread potatoes on a baking sheet, dust them with paprika, and bake for 20-30 minutes or until fork tender. Serves 6. (So good, 2 people can easily finish this off!) 79 calories per serving.