Categories: Vegetables 
      Yield: 6 servings 
  
      3 md Unpeeled Baking Potatoes          1/2 ts Salt 
           (About 1 3/4 Lb.)                 1/4 ts Pepper 
      1 tb + 1 t. Olive Oil                  1/2 ts Dried Rosemary 
  
  Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl. Cover 
  With Cold Water. Let Stand 30 Min.  Drain.  Pat Wedges Dry With Paper 
  Towels. Toss Wedges With Olive Oil. Place Skin Side Down On A Baking Sheet 
  Coated With Cooking Spray.  Combine Salt, Dried Rosemary & Pepper. Sprinkle 
  Mixture Evenly Over Wedges.  Bake At 400 For About 1 Hour OR Until Wedges 
  Are Tender & Browned.