Deep Roasted Paprika Potatoes

Shuffle this one up to the top of your must make list tout suite friends (toot sweet!)

Crisp, succulent, smoked and salty, these oven roasted paprika fries might be just what your Sunday needs (with extra malt vinegar).  Where are my salt & vinegar loving homies?

Just a couple of potatoes, and you’re halfway to heaven.

Let’s go.

les patates — I’m using russet potatoes for their availability, and their thick ‘dirty’ skin but any potato will do!

the cut — I suggest cutting each potato into four quarters and then each quarter into more or less evenly sized pieces; when you spread them out onto the baking sheet make sure the potatoes are not overlapping to maximize their crispy roasted birthright potential.

regular paprika vs. smoked paprika — you can use whatever paprika you have on hand but the flavor profiles are different.  Most North American store bought generic “paprika” (commonly referred to as Hungarian paprika) is made of crushed dried chilies from mild peppers with gentle flavor notes (neither sweet nor spicy). Smoked paprika on the other hand (commonly referred to as Spanish paprika), is a more robust tasting paprika made from crushed chilies that have been slow-smoked for several days over oak wood.  The result is a beautifully rich smoked fragrance with a distinctively woodsy flavor.  Smoked paprika is typically red-brown in color whereas regular paprika tends to be a deeper red.

foil vs parchment lined sheet — i have tried both and either one works but…. using foil will create a crispier deeper colored potato especially along the underbelly (the side facing down on the foil); you might get a gentle resistance when popping them off the sheet but with well oiled potatoes, it shouldn’t prevent you from removing the full potato without the skin sticking to the foil.  It worked well in my trials.

herbs & spices — if you happen to have fresh herbs, great, if not, I suggest a half tsp of dried from your pantry.  I especially like parsley in this recipe but other herbs that could work well include: rosemary; thyme; oregano.  You could also skip the herbs all together.  For the garlic, I normally like to use fresh garlic with roasted veggies – adding it in chopped/sliced form – but at this temperature they would burn; so powder is the way to go here.

Let me know how the experiment goes if you give them a try!

5.0 from 1 reviews

Oven Baked Paprika Potatoes (Fries!)

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Spanish style paprika fries oven roasted to perfection -- crispy, smoked, savory deliciousness!

Author: kelly

Serves: 2-4 Servings

Ingredients

• 1.5 lbs (680 g) russet potatoes (about 2 good sized russets), washed unpeeled and cut into wedges
• 1.5 Tbsp olive oil
• 1.5 tsp smoked paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• 1 Tbsp fresh parsley, finely chopped (sub ½ tsp dried)

Instructions

1. Heat oven to 450 F
2. Place potato wedges in a large mixing bowl and drizzle with olive oil.
3. Sprinkle with: paprika, garlic powder, onion powder and salt.
4. Shake the bowl (or use 2 spoons/ your hands) to toss ingredients thoroughly.
5. Spread the coated potatoes out on a baking sheet lined with parchment paper or aluminum foil - (the foil will create a crisper potato and deeper color) making sure the potatoes are not overlapping.
6. Place baking sheet in the oven and allow potatoes to cook for 30-35 minutes until golden rust.
7. Meanwhile, in the same unwashed mixing bowl add chopped (or dried) parsley and a few more twists of salt.
8. Remove baked potatoes from oven and carefully transfer them to the mixing bowl - shaking to mix all the ingredients together. Sample potatoes and adjust seasoning as desired (pepper, touch more salt, etc.).
9. Enjoy!

3.5.3251

in case it brings a smile (groan?) to your day … (if no one else, our youngest family punster will appreciate):

what’s a potato’s all-time favorite tv show?
Starch Trek

who’s the most powerful potato?
Darth Tater

tuber honest, i tot those were pretty good!