Ingredients:
Potatoes (“I don’t care what kind”)
Salt and black pepper (“a heavy hand”)
Extra-virgin olive oil (“enough to coat”)
Sweet paprika (“a lot!”)
Garlic powder (“never fresh”)
Dried rosemary (“just a little”)
Directions:
Bring a pot of water to a boil. While that’s working, peel the potatoes or don’t, “whatever you feel like doing.” Chop them into chunks: “not small cubes, bigger are better.”
Salt the boiling water like you mean it and boil the potatoes until a fork inserted meets just a little resistance.
Drain the potatoes, transfer to a rimmed sheet pan, and let them cool while you get the oven really hot (say, 400°F or 425°F).
Drench the cooled potatoes in oil—enough to coat, plus some excess pooling on the sheet pan. Season with a ton of paprika, a lot of salt and pepper, and, yeah, a lot of garlic powder, too. Crinkle some rosemary between your fingers and sprinkle all over. Toss everything together. The seasoned oil should taste good to you, so adjust however you want. Spread out the potatoes so they’re in an even layer, cut side facing down.
Roast until they’re really browned and really crispy, stirring with a spatula halfway through. These are best hot, but you can serve them warm, too.