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

Preheat oven to 450 degrees. Scrub potatoes well, cut them lengthwise into six 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 to 30 minutes or until fork-tender.

Serves 6.