5 Russet Potatoes

3-4 Tablespoons Extra-Virgin Olive Oil

3 Tablespoons Parmesan cheese

2 Sprigs Rosemary, stem removed, finely chopped

4 Cloves Garlic, minced

1/4 Teaspoon Paprika

1/2 Teaspoon Sea Salt

1/4 Teaspoon freshly Ground Pepper

HOW TO

Preheat oven to 425°.  Wash potatoes, cut in half lengthwise.  Then cut each half into 4-5 wedges.  Put potatoes in a large ziplock type baggie and add all ingredients..EXCEPT the parmesan.  Shake well.  Transfer to a baking/cookie sheet.  Bake 25 minutes or until done & browned. Flip potatoes over and roast for another 10-15 minutes or until other side is brown and potatoes are cooked through.  Remove from oven and sprinkle with parmesan.