| 1 | Scrub potatoes; cut each lengthwise into 6 wedges. |
| 2 | Place in bowl. |
| 3 | Cover with cold water. |
| 4 | Let stand 30 min. drain. |
| 5 | Pat wedges dry with paper towels. |
| 6 | Toss wedges with olive oil. |
| 7 | Place skin side down on a baking sheet coated with cooking spray. |
| 8 | Combine salt, dried rosemary & pepper. |
| 9 | Sprinkle mixture evenly over wedges. |
| 10 | Bake at 400°F for about 1 hour or until wedges are tender & browned. |
