Roasted Breakfast Potatoes with Rosemary

1 lb red potatoes, washed and quartered
1/2 cup Vera Jane's Extra-Virgin Olive Oil
2 cloves garlic, minced
1 tsp paprika
2 tsp rosemary, minced
1 Tbsp parsley, chopped

Preheat oven to 350°F. In a bowl, combine all ingredients and toss well. Place red potatoes on a baking sheet and roast until tender, about 25 minutes.

Makes 4 servings