Crispy Bite-sized Roasted Potatoes

Preheat your oven to 400°F (200°C).

In a large pot, bring 6 cups of salted water to a boil.

Add 1.5 lbs of small Yukon gold potatoes, halved or quartered if large, to the boiling water.

Boil for 8-10 minutes, or until slightly tender.

Drain the potatoes well and return them to the pot. Add 2 tablespoons of olive oil, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Toss gently to coat.

Spread the potatoes in a single layer on a baking sheet.

Roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately.