Roasted Potatoes with Rosemary.

4 Russet potatoes *
3 tbsp extra virgin olive oil
1 tbsp rosemary ( fresh or dried)
salt and pepper to taste

Preheat oven to 400 degrees
Peel potatoes and boil in 5 cups salted water. Cook until tender ( about 10 minutes) Drain and cool slightly.
Cut potatoes in half and slice each half into three long wedges.
Place potatoes on a baking sheet, drizzle with olive oil, sprinkle with rosemary, salt and pepper.

Bake in oven for 25-30 minutes, or until golden brown.

*Sweet potatoes also work nicely for this dish.
Serves four