Rosemary Potatoes

1 Lb Potatoes
2 Tbs of Olive Oil, More or less to taste
3 Tbs Rosemary, More or less to taste
Seasoned Salt

Cut the potatoes into small wedges and place in glass baking dish.
Drizzle olive oil evenly over the top of the potatoes.
Crush the rosemary in a mortar and pestle and coat the potatoes.
Stir the potatoes well evenly coating them with olive oil and rosemary.

Sprinkle lightly with seasoned salt over the top.

Place in oven and using a thermometer be certain the temperature of the food does not go above 105 F or place on dehydrator sheets until the outside of the potatoes are soft. About 8 hours per side.

Serves 2-4.