4 large russet potatoes, each cut lengthwise into eights
l/4 cup olive oil
l tsp. dried crushed red pepper
l/2 cup freshly grated Parmesan
Chopped fresh basil
Position rack in lowest third of oven and preheat to 375. Place
potatoes in roasting pan. Add oil and red pepper and toss to coat.
Season with s&p. Bake until tender on inside and crusty on outside,
turning once, about l hour. Sprinkle with Parmesan and basil.
Serves 4. Bon Appetit Sept. l992