What's the secret to crisp roasted potatoes? It's as simple as a hot oven and a sprinkle of cornstarch. Really.

Here's how: Start with a hot oven: 450 F, to be exact. Slice the potatoes in about 1-inch wedges. (Starting with small red potatoes makes quick work of this step.)

Coat potatoes lightly with cornstarch, salt and pepper, and bake.

That's it. In 30 minutes, you'll pull from the oven roasted red potatoes that are crisp on the outside and tender and fluffy on the inside.

Today's recipe gets a little fancy with fresh rosemary and a sprinkling of garlic powder for a bold flavor. But plain is delicious, too. So crank up the oven and give it a try. You'll love the result.

Write to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016.

Preheat oven to 450 F. Rinse and quarter potatoes. (Make sure pieces are fairly uniform, about 1 inch.) Place potatoes in a large zip-top plastic bag with the cornstarch, rosemary, garlic powder, salt and pepper. Shake well to coat. Transfer potatoes to a large baking pan, and spread them in a single layer. Drizzle oil over potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately.

Makes 6 servings.

PER SERVING: Calories 127 (33% fat) Fat 5 g (Less than 1 g sat) No cholesterol Sodium 104 mg Fiber 2 g Carbohydrates 20 g Protein 2 g