Ingredients
4 lg russet potatoes, each cut lenghtwise into eights
1/4C Olive Oil
1t dried crushed red pepper
1/2C freshly grated Parmesan
Chopped fresh basil
Preparation
Position rack in lowest third of oven and preheat to 375F. Place potatoes in roasting pan. Add oil and red pepper and toss to coat. Season w/salt & pepper. Bake until tender on inside and crusty on outside, turning once, about 1 hour. Sprinkle with Parmesan and basil.
