2 lb red potatoes, not peeled, diced 1-1.5"
2-3 tbsp olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
1/2 tsp salt

In the bottom of a roasting pan, mix oil, paprika, garlic and 2 tsp
rosemary. Throw in potatoes and toss to coat, then spread in a layer.
Sprinkle salt and remaining 1 tsp rosemary over the surface. Cover and
bake 425F 20-30 min. They should be tender or nearly so. Stir, then return
to oven uncovered 20 min to brown, stirring a couple of times.