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This is an adaptation of what Ina Garten called “Baked Chips’” in her book Barefoot Contessa Family Style.  It is a good way to make roasted potatoes.  Here is enough for 2 servings.  It takes about 45 minutes.

1 large Russett potato

1 Tbs. good olive oil

1 clove garlic, minced

~1/2 tsp. chopped fresh rosemary

Salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Scrub the potato and cut it lengthwise in half and then cut each half lengthwise into thirds.  You will have six potato wedges.

Put the wedged on a small baking pan which fits them in a single layer.  Sprinkle with the olive oil, garlic, rosemary, salt, and pepper.  Using your hands, rub the potatoes with the oil, etc.  Position each potato wedge so that one of the sides is down.  Bake for 20 minutes and then turn each wedge so that the other cut side is down.  Roast for another 10-15 minutes and serve.