These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
Preheat oven to 375 degrees.
Wash and cut the potatoes into large bite sized pieces. Place the potatoes into a large mixing bowl and add the paprika, rosemary, salt and pepper and Worcestershire Sauce. Using a large spoon, toss the potatoes well to coat with the seasonings.
Heat a cast iron skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot add the potatoes.
Turn the heat down to medium, and using a metal spatula, stir the potatoes letting them cook for about 2 minutes.
Transfer pan of potatoes to oven. Let them cook about 30 minutes, stirring with the metal spatula every 10 minutes or so. After 20 minutes of cooking, add the chopped garlic and stir well.
Once the potatoes are golden in color and tender when pricked with a toothpick, they're ready to serve.
No one can argue with adding bacon. I cooked 4 slices of thick sliced bacon and crumbled on top = delicious.