Brush the potatoes clean under cold running tap water and chop them into bite-size bits. Add them to a large casserole and add water until until the potatoes are totally covered. Add a good dash of salt as well.

Place the casserole over high heat and bring the potatoes to a rolling boil. Once boiling, take the pan off the heat again and let the potatoes rest in the hot water for another 5 minutes. Then drain the potatoes.

Add them back to the empty casserole and sprinkle with the paprika powder, olive oil some pepper and salt. Chop or shred the fresh rosemary up and sprinkle it over the potatoes as well.

Stir the potatoes well and spread them evenly over a large baking tray.

Roast the potatoes in a preheated oven at 400°F (200°C) for 35 to 45 minutes or until the potatoes are lightly browned and crisp. Stir the potatoes halfway through cooking time. Once cooked through, remove the tray from the hot oven and transfer the potatoes to a large serving bowl or dish. Sprinkle with extra salt and shredded fresh rosemary.