1 Idaho baking potato (about 8 oz.)
2 tsp. vegetable oil
Paprika
Salt (or garlic salt)

Scrub potato, but do not pare. Cut in half lengthwise, cut each half into 8 lengthwise wedge-shaped strips. Soak strips in bowl of cold water for 20 minutes.

Use shallow, non-stick baking pan, spray with cooking spray. Blot potato strips dry; place in small bowl. Sprinkle with oil and paprika and stir well to coat. Arrange in single layer in pan. Bake at 475 degrees for 20 minutes, stirring twice.

Potatoes are cooked when crisp and golden outside and tender when tested with a fork. Blot on paper toweling. Sprinkle with salt (garlic powder and Parmesan cheese, optional.)