Paprika Roast Potatoes
I love these roast potatoes because they are perfect for entertaining. As in, you can make a nice big batch and serve them in a bowl to lots and lots of people and everyone loves them. Potato dishes are usually good for entertaining in general, but this one is totally foolproof. The come out perfect every time and the paprika and crispy skins make them so delish. They also don’t need any heavy adornments which I don’t find as appealing in the warmer months. There is no cream, cheese, or onions, just salt, pepper, oil, and paprika. In the oven, then done and done.
I made this dish for our Easter feast last Sunday. It paired beautifully with our ham and asparagus with frizzled shallots. Both the asparagus and potato recipes came from The Pollan Family Table which I reviewed last month. I loved that book after my first read through and now I love it even more. The recipes are so approachable and realistic for family gatherings. In fact, it is clear that they recipes are the kind that become family traditions. Like this potato recipe, for example. It is definitely here to stay.
adapted from The Pollan Family Table
Ingredients
- 1 tablespoon flour
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds baby potatoes cut in half, or into 1-inch pieces (not peeled, just scrubbed)
Instructions
- In a small dish combine the flour, paprika, salt, and pepper.
- Preheat the oven to 425 degrees F.
- Bring a large pot of water to a boil and add the potatoes. Once the water returns to a boil add the potatoes and cook them for 10 minutes, or until they are just soft enough to be pierced with a fork. Drain the potatoes and return them to the pan. Sprinkle in the flour mixture. Put the lid on the pan and shake it vigorously to evenly coat all of the potatoes.
- Pour about 3 tablespoons of olive oil into the bottom of a large baking dish and add the potatoes in one even layer. Place them in the oven and cook for about 20 minutes without touching. Remove them from the oven and carefully turn the potatoes. Return them to the oven to cook for an additional 20 minutes, or until the skins are crispy. Serve hot.
I absolutely love simple, tasty, clean recipes like this one! Cannot wait to try this out. Thanks!
Thank, Amie!! Happy spring!
Hi Kelsey, thanks for sharing this great tip for crispy roasted potatoes. Boiling is actually the key part. 🙂