Scrub potatoes but do not peel. Cut in half lengthwise, cut each half into 8 lengthwise wedge-shaped strips, leaving on peel. Soak strips in bowl of cold water for 20 minutes. Oil baking pan. Blot potato strips dry on paper towels, place in a small bowl. Sprinkle with oil and paprika and stir well to coat evenly. Arrange strips in a single layer. Bake at 475 degrees for 15 minutes, stirring frequently. Done when crisp and golden outside and tender when tested with fork. Blot on paper towels; sprinkle with salt.