These are not ordinary potatoes. These are get-those-away-from-me-or-I-will-eat-the-whole-thing potatoes. The smokiness of the paprika compliments the freshness of the herbs beautifully. Plus, you can never go wrong with a little olive oil and salt.
Cut 2 pounds of red-skinned potatoes into quarters. All of the potato pieces should be approximately the same size. Place the potatoes into a large bowl.
Smash 10 cloves of garlic, and chop about 8 large leaves of fresh sage and about 8 large leaves of fresh basil.
Add 2 tsp kosher salt.
You should add about 2 tsp of smoked sweet paprika at this point. I got a little distracted and forgot to do this until later.
Stir the added ingredients with the potatoes and lay the potatoes in a single layer on a baking sheet.
Aren’t they even prettier with the smoked paprika? Just say, “Yes” and I’ll be quiet.
Put the potatoes into the oven and roast for about 30 minutes, or until the potatoes are brown. Mmmm…. Halfway through cooking, use a spatula (or a lifter for those Canadians in the group) to move the potatoes around so that they brown evenly.
Serve with your entree. Or just sit down with the bowl, a fork, and tuck in.
Place the potatoes into a large bowl. Add the garlic, basil, and sage to the potatoes. Pour the olive oil onto the potatoes and add the salt and smoked paprika. Stir the added ingredients with the potatoes and lay the potatoes in a single layer on a baking sheet.