Thursday, March 22, 2012

Roasted Smoked Paprika Potatoes

If you haven't yet tried Spanish smoked paprika, these potatoes are a great reason to go buy some. I found the original recipe at Food.com but I've simplified it a bit and reduced the butter.



Roasted Smoked Paprika Potatoes (printable here)

Preheat the oven to 375F. I use a convection oven, also set to 375F, but depending on the other things cooking for supper, have gone as low as 350 and as high as 400. The potatoes still turn out great.

3 pounds of potatoes - I use Yukon Gold, red or the little baby potatoes seen here
No need to peel them, just cut them in bite-size pieces.


2 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, pressed
1 tablespoon fresh rosemary, minced
1 teaspoon smoked paprika
½ teaspoon freshly ground pepper
½ teaspoon salt (or seasoning salt)


Combine these ingredients in a large, microwave safe bowl.

  
Microwave on medium power for 30 seconds to melt the butter. You might need a little longer depending on your microwave. I suggest medium power so the butter doesn't explode and give you a big mess to tidy up, it also gives the mixture a little more time for the flavours to combine.

Add the potato pieces and stir to coat them with the olive oil mixture.
Place on a parchment-lined baking sheet (also to minimize clean up!). Roast for 40 minutes, stirring after 20 minutes.


Garnish with chopped fresh parsley to serve.


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