Instructions

• Preheat oven to 350°F (180°C). Prepare a baking sheet by wiping or lightly oiling it with a little of the olive oil, or use a nonstick baking sheet.
• Wash and peel the 4 medium potatoes. Either: a) slice the potatoes into rounds thin enough to cut shapes from (use a cookie cutter to cut hearts and keep the scraps), or b) cut the potatoes into roughly 1-inch cubes (keep any scraps).
• Place the cut potatoes (and scraps, if using) in a pot and cover with water. Bring to a boil, reduce the heat, and simmer for about 3 minutes to parboil. Do not add salt to the boiling water (use the 1 teaspoon salt in the seasoning instead).
• Drain the potatoes thoroughly and let them steam-dry in the colander for a minute or two, or pat dry with a clean towel so the oil will adhere.
• In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon paprika, and 2 teaspoons chopped rosemary leaves. Add the drained potatoes and toss until evenly coated. Let them sit about 5 minutes to marinate.
• Spread the potatoes in a single layer on the prepared baking sheet, leaving small gaps between pieces for even roasting.
• Roast in the preheated oven for 15 minutes. Turn the potatoes with a spatula or tongs, then roast 10 more minutes (about 25 minutes total) until golden brown and tender when pierced.
• Remove from the oven and serve.