Cover and refrigerate for at least 2 hours or up to 24 hours. Remove from refrigerator and drain. Pat dry on paper towel.

Arrange in single layer in roasting pan. Drizzle with oil, sprinkle with salt, pepper and paprika. If you like, the potatoes can be seasoned with rosemary, garlic powder or onion powder (very lightly) as a variation.

Bake, turning once or twice, until tender and golden, about 30 minutes. Makes 4 servings.