1/2 lb. red potatoes, scrubbed and quartered
4 Tbsp. extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, to taste
2 Tbsp. minced fresh rosemary
2 garlic cloves, sliced
• Preheat the oven to 375°F.
• Add the potatoes to a large pot and cover with cold salted water. Bring to a boil over medium-high heat. Cook until the potatoes can be pierced with a fork but are still firm. Drain.
• Toss the potatoes with the remaining ingredients. Spread evenly on a baking sheet. Roast for 20 to 30 minutes, until browned and crispy.
Makes 4 servings
