This is a Spanish side dish, called Patadas Asadas Humeantes in Spain. It has distinct Mediterranean flair with a blend of potato varieties that are seasoned with smoked paprika, garlic and fresh rosemary. Dried rosemary can be quite aromatic, so it can be used if necessary. But the flavor of fresh rosemary is such a treat, so use fresh if at all possible.
Preheat oven to 375°F. Line a large baking sheet or jelly roll pan with heavy duty aluminum foil. Lightly spray foil with non-stick cooking spray; set aside.
Place both varieties of potatoes in a large mixing bowl. Add olive oil, and toss well. Add paprika, rosemary, garlic, salt and pepper to bowl, and toss until potatoes are evenly coated with the seasonings.
Arrange potatoes in a single layer on prepared baking sheet. Bake about 1 hour or until potatoes are golden brown and crisp, turning about halfway through (to ensure even browning). Remove from oven, and let rest 10 minutes. Sprinkle 1/2 teaspoon of smoked paprika on top, and serve immediately.