I’m a potato-holic and not afraid to say it! Just about any variety, any way they’re prepared. But I draw the line at potato soup and run from it as fast as I can. Of course, Bill loves the soup…
The color of paprika is a nice addition to many dishes, and Hungarian sweet paprika is used in this dish. It adds a warm, sweet, peppery, pleasant taste to the potatoes as they roast. There is just enough olive oil to crisp them up into a great side dish.
This is a simple roasted potato recipe with great results. If you’ve never eaten roasted potatoes, you’re in for a treat!
Roasted Paprika Potatoes
2 pounds red potatoes
3 cloves garlic, minced
¼ cup olive oil
2 teaspoons Hungarian paprika
1 teaspoon salt
½ teaspoon seasoned pepper
Preheat oven 425 degrees.
Cut potatoes into 1-inch chunks, leaving the skin on.
Coat baking sheet with cooking spray.
Place potatoes and garlic on baking sheet and toss to coat with oil.
Combine remaining 3 ingredients, sprinkle over potatoes, and toss.
Bake for 50 minutes to an hour or until fork tender and a crisp golden brown.
Do you like potato soup???
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!