Crispy Rosemary Potatoes

• 2 lbs red baby potatoes, cut into wedges
• fresh rosemary or dried rosemary
• 14 cup cooking oil
• cooking spray
• salt and pepper
• reynolds release aluminum foil (optional)

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes into uniform wedges.
3. Line a large baking pan with Reynolds Release foil for easy cleanup, or use a non-stick baking sheet.
4. Pour the cooking oil onto the baking pan.
5. Spread the potato wedges out on the baking pan.
6. Spray the wedges liberally with the cooking spray so that the salt, pepper and rosemary will stick to them.
7. Top with salt, pepper and rosemary to taste.
8. Bake in the oven for approximately 40 minutes, or longer if you want them to be super-crispy.

red baby potatoes, fresh rosemary, cooking oil, cooking spray, salt, aluminum foil

Taken from www.food.com/recipe/crispy-rosemary-potatoes-268401 (may not work)