Roasted Smoked Paprika Potatoes
Ingredients:
- Extra virgin olive oil
- 1 pound yukon gold potatoes cut into even sized chunks
- Garlic cloves
- ½ tablespoon smoke paprika
- Salt and pepper
- Parsley
Preparation:
- Cut your potatoes into even sized chunks and add to lightly salted, boiling water. Parboiling the potatoes will give them a nice creamy inside, even when the outside is crisping up in the oven. Depending on how big you cut them, this may take around 10-15 mins. Don’t let them boil for too long or they’ll get crumbly and fall apart.
- Once a knife easily pierces the potato, drain them and set them aside to cool down for a few minutes while you mix together the olive oil, smoked paprika, salt and pepper in a bowl.
- Mix in the potatoes and garlic cloves and toss so they’re all coated.
- Turn them out onto a baking sheet lined with parchment paper and cook at 400℉ for about 40 mins. Turn them about halfway through so you get crispiness on both sides. The cooking time might vary depending on how big the pieces are, so just check them periodically so they don’t burn.
- Once they’re crispy and ready to serve, plate them up with some chopped parsley and a squeeze of lemon. To change it up, try serving over some greek yogurt or add crumbled feta on top.
Buon Appetito!
