Wash the potatoes thoroughly and scrape off any loose, loose skin. Then leave the small potatoes whole, cut the larger ones into wedges and place them in a sealable bowl or plastic bag.
Wash the rosemary and thyme, pluck from the twigs and roughly chop.
Add the rosemary, thyme, pepper, paprika, a little salt and the oil to the potatoes in the bowl or bag, close and shake well. The oil and spices should be well distributed.
Preheat the oven to 180 ° C fan oven.
Cover a tray with baking paper and place the potatoes on top.
Bake for about half an hour on the middle shelf until the potatoes are soft on the inside and crispy on the outside.
A quark dip or garlic mayonnaise and a fresh salad also tasted very good.
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