Roasted Rosemary Potatoes
2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoons Rosemary leaves, finely crushed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 1/2 pounds small red potatoes, cut in halves or thirds
Preheat oven to 425 degrees F. Prepare a sheet pan by lining with aluminum foil and spraying with cooking spray. In a large bowl, combine olive oil, paprika, Rosemary, salt, pepper, and garlic powder. Add potatoes; toss well to coat. Arrange potatoes in a single layer on the prepared pan. Bake for 45 minutes or until potatoes are cooked tender, stirring potatoes occasionally during the cooking time.
Wash and drain the small red potatoes, then cut into halves or thirds to make the pieces a uniform size.
Toss the potatoes in the olive oil mixture, then arrange in a single layer on a sheet pan.
Serve them up in their golden brown goodness.