Roasted Potato "Mushrooms"

Ingredients
- 12 medium Washington red potatoes
- 1/4 cup olive oil
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon paprika
- 1 teaspoon dried granulated garlic
- Fresh rosemary sprigs for garnish
Directions
Preheat oven to 400°F. Scrub potatoes with a vegetable brush under cold running water. Peel and halve potatoes.
Working from cut side, trim potatoes to form the stem of “mushrooms”. Arrange on a baking sheet and brush generously with olive oil. Sprinkle with rosemary, paprika, and garlic. Bake until tender, about 20 to 35 minutes. Garnish with rosemary sprigs.