Heat the oven to 400 degrees.

Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.

Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.

For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.

This recipe yields 6 servings.

Each serving: 173 calories; 585 mg. sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 3 grams protein; 3 grams fiber.