2 lbs Baby potatoes
2 green onions, sliced fine, keep white parts separate
4 cloves garlic, crushed
2 Tbs. olive oil
1 tsp. Spanish paprika
1 tsp. dried rosemary
½ tsp kosher salt
¼ tsp black pepper
1/4 c. Italian parsley, coarsely chopped
1. Heat oven to 425°.
2. Wash and trim any bad spots from the potatoes. If large, cut in half.
3. Add green onions, white parts only, and the next 6 ingredients into a bowl, everything except Italian parsley and the green parts of the onions. Mix to combine. Add the potatoes and toss to coat.
4. Spread potatoes in a roasting pan in a single layer and roast in the oven for 30 minutes, stirring every 10 minutes, until browned and caramelized.
5. Place parsley and green onion tops in a serving bowl, add the roasted potatoes, stir to mix and serve.