4 large red bliss potatoes (1 1/2 pounds), cut into 8-10 wedges each
3 Tbsp of vegetable or olive oil
1 Tbsp of fresh rosemary or 1 tsp of dried rosemary
salt and pepper to taste
Preheat oven to 450ºF. Place potatoes in a bowl and rinse under cold water until starch is removed and water is clear. Drain potatoes well and place in a bowl. Toss with olive oil, salt, pepper and rosemary. Place on an oiled and heated baking sheet and put in oven. Stir when bottoms of potatoes are brown. Continue to stir and cook until potatoes are tender, approximately 35 minutes. Serve immediately.