ROASTED POTATO SPEARS WITH ROSEMARY (for four)
2 pounds large boiling potatoes (about 4)
1 teaspoon salt
½ teaspoon sugar
4 tablespoons olive oil
1-1/2 tablespoons unsalted butter
1 teaspoon minced fresh rosemary
1. Put oven rack in lower third of oven, place a rimmed baking sheet (15 by 10 by 1 inch) on the rack and preheat the oven to 450*.
2. Peel potatoes, then cut each lengthwise into 8 wedges and toss with salt, sugar, and 3 tablespoons oil in a large bowl.
3. When oven reaches 450*, remove baking sheet and brush it with 1 tablespoon oil. Arrange potatoes on baking sheet, flat sides down, cover the pan tightly with foil and roast 10 minutes. Remove foil, loosen potatoes with a thin metal spatula if they are sticking, and roast 10 minutes more. Loosen potatoes again, then turn over onto other flat sides and roast another 10 minutes.
4. While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with a spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.