I am slightly obsessed with smoked pimentón. I love its immutable aroma, its color, and the smokey element it imparts to a dish. The Spanish also know how to treat potatoes- wow! At the farmers market recently, I bought some gorgeous little spuds, some small variety with a beautiful yellow skin. It's been cooler at nights lately, and the potatoes just seemed to beg for a hot roast with garlic, oil and pimentón. This recipe is my own but was inspired by the many fabulous Spanish potato dishes I've enjoyed in my life. Yum, yum!

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