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

Preheat oven to 450 degrees. Scrub potatoes well and cut them lengthwise in 6 wedges the size and shape of dill pickle spears. Dry the spears on a paper towel. In a large bowl toss potato spears with olive oil until well covered. Spread potatoes on a baking sheet and dust with paprika. Bake for 20 to 30 minutes or until tender. 79 calories per serving - 3 saturated fat calories.