Hot as the Sahara Roasted Potatoes

4 large russet potatoes, scrubbed and cut into 2-3” cubes
1/4 cup Flying Olive’s Harissa Extra Virgin Olive Oil (or Flying Olive’s Chipotle EVOO)
2-3 cloves garlic, minced
1/2 Tbsp fresh rosemary, chopped fine
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp smoked paprika (or regular paprika)

Prepare potatoes and place in large bowl. Place Flying Olive’s Harissa EVOO, garlic, rosemary, salt, black pepper and paprika in a small bowl and stir well. Pour over potatoes and mix well. Pour onto a cookie sheet (the cookie sheet should have sides) and place in a 350 degree oven for 30-40 minutes. Stir half way through. If potatoes are not brown, place under the broiler for 1-2 minutes, watching carefully so that they don’t burn. Serve hot or with a sprinkling of your favorite cheese.