Roasted Herbed Red Potatoes

Instead of frying potatoes in shortening,
roast them in the oven to save fat and calories.
These potato wedges are dusted with rosemary
and oven-fried until brown and crispy.

Ingredients:
6 Red potatoes with skins, cut into wedges 1/4-inch thick
4 tablespoons olive oil
2 teaspoon rosemary or oregano

Directions:
Preheat the oven to 400 degrees F.
Lightly coat a baking sheet with cooking spray.
Soak the potato wedges in ice water for 5 minutes.
Drain the potatoes and rinse thoroughly under cold water.
Press between paper towels to dry.
Transfer potatoes to a large bowl,
pour the olive oil over the potatoes and toss to coat evenly.
Arrange the potatoes in a single layer
on the prepared baking sheet. Bake for 15 minutes.
Turn the potatoes over and bake another 5 minutes.
Sprinkle the herbs over the potatoes.
Return the potatoes to the oven
and bake until they're brown
and crispy, about 5 minutes.
Serve immediately.