Ron’s Savory Roast Potatoes:
1 large russet potato per person, peeled and cut into about 12 chunks
Enough olive oil to lightly coat potatoes
Enough fresh or dried rosemary to toss with oiled potatoes
Seasoning salt, to taste
Peel and chunk potatoes, blotting dry with paper toweling. Toss with olive oil, rosemary, and seasoning salt.
Preheat oven to 400 deg. F. Bake potatoes in a single layer on a lightly greased baking sheet with sides for 40 min., turning over twice during baking time. Serve immediately.