Wash and remove any blemishes from potatoes - peeling optional.
Cut into 1/2 inch pieces or cut baby potatoes in half.
Toss potatoes with oil and rosemary finishing salt.
Place on large baking sheet ensuring there's space between potato pieces to crisp on the outside rather than steam.
Bake for 25-30 minutes, stirring once at about 15 minutes.
When finished roasting, sprinkle with paprika.
Notes
Little potatoes, especially the tri-colored potatoes cut in half add another touch of colour, perfect for special occasions.Rosemary Finishing Salt Substitute - Use 2 Tbsp of fresh stripped rosemary branches and 1 tsp salt. or 1/2 Tbsp dried rosemary.Change it up and use other herbs. Be sure to coat the herbs in oil too. Rosemary, thyme, oregano and sage are hardy and can take the heat and can be added at the beginning but add tender herbs like parsley, cilantro, basil and chives just before serving - they don't like the heat.Try seasoning blends like chili cheese, lemon herb, Cajun seasoning, Italian Seasoning.