Oven Roast Potatoes III

 Oven Roast Potatoes as a side with French dip sandwich

First prepared February 22, 2008

2 medium russet potatoes, cut lengthwise into 6 or 8 wedges, skins on
2 T EVOO
1 t fresh rosemary, finely chopped
1 t paprika
salt and pepper to taste

Preheat oven and baking pan to 425 ºF. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer in the hot roasting pan, and roast 20 minutes. With a spatula and tongs, turn each potato over and return to oven for another 10 minutes or until tender. Serves 3 to 4 as a side dish.
NOTE: Sweet potatoes make a lovely substitute and change of pace.