4 lg Potatoes
1 tb Olive oil
Paprika to taste

Preheat oven to 450F. Scrub potatoes well (leave the skin ON). Cut
them lengthwise into six wedges (like dill pickle spears or sections
of an orange). In a large bowl, toss potato spears with the olive oil
until they are well covered. Spread potatoes on a baking sheet and
dust with paprika. I stand them on the skin edge. Bake for 20-30
minutes or until fork-tender.