Roasted Potatoes with Bacon and Rosemary

Purchased from the O'Banion Estate in Mesquite, Texas in 1984. Dated 1968. Another tried and true recipe that is a regular in my house of potato lovers.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 6 pounds new potatoes, quartered
 * ½ cup unsalted butter, softened
 * 6 ounces bacon, fried and chopped
 * ¼ cup extra virgin olive oil.
 * 8 sprigs fresh rosemary
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper
 * 2 teaspoons paprika

Directions

 * 1) Par boil the potatoes 15 minutes.
 * 2) Preheat oven to 450°F.
 * 3) Drain potatoes and let cool for a few minutes.
 * 4) Using all the butter, coat the bottom and sides of a shallow pan.
 * 5) Toss potatoes, Bacon, olive oil, seasonings and rosemary together and put into shallow pan.
 * 6) Roast, turning often until potatoes are crisp.
 * 7) Sprinkle with parsley and serve hot.