Instructions: Make cuts 1/8 inch apart across each potato, down to 1/4 inch from bottom (see comments).

In a bowl or 9- by 13-inch baking pan, coat potatoes with oil and rosemary; sprinkle with salt and pepper. Place potatoes, cuts up, in pan or on rack beside beef.

Bake in a 425 degree oven until potatoes are tender when pierced, 40 to 50 minutes.

This recipe yields 8 servings.

Comments: Potatoes can be baked in oven with beef tenderloin. To make fan cuts, set equally thick wood dowels or pencils on each side of each potato so you wont cut all the way through. Cut perpendicular to the dowels.

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