5 red potatoes (about 1-3/4 lb.)
1 tbsp. olive oil
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 450°F. Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7 inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.

Bake at 450°F for 30 minutes or until tender, stirring occasionally.

Yield: 6 servings of 5 wedges. Calories 119.