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Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Toss potatoes on one side of a baking sheet with a drizzle of oil, half the paprika (you’ll use the rest later), salt, and pepper. Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. TIP: If needed, divide between 2 sheets; roast potatoes on top rack and peppers on middle rack.