Vesuvio Potatoes

4 Med to Large Potatoes, peeled and quartered lengthwise into wedges rinsed and patted dry with a paper towel
1/2 c Olive Oil
garlic
salt
freshly ground black pepper
any of the following, rosemary, basil, oregano
I use whatever herb I have on hand but if available, I like fresh rosemary for this.

Preheat Oven to 400f
Place potatoes in a shallow baking pan.
Pour oil over potatoes and toss to coat.
spread potatoes throughout pan, inside point of wedge facing up
sprinkle with garlic powder, salt, pepper and rosemary
Bake 45 minutes
Serve

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 3/4" - no thinner. When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)