Paprika Roasted Small Potatoes

Yield

4 people

Time

40 minutes

A way to cook potatoes brimming with flavor that can be enjoyed on a weekday or served at a festive Thanksgiving dinner. 

Ingredients

– 3 lb small golden potatoes or any waxy potatoes – 4 Tbsp olive oil – 2 Tbsp sweet smoked paprika – 2 tsp onion powder – 1.5 tsp garlic powder – 1 sprig rosemary leaves only – 1 pinch red pepper flakes Optional – Sea salt + black pepper to taste

1. Rinse the potatoes well then cut/ slice them into 3/4 inch pieces. If your potatoes are tiny then a cut through the center will suffice.

2. Place the cut potatoes in a large pot of cold water and bring to a boil. Season generously with a heavy pinch of salt just like seasoning pasta water. (Don’t worry most of the salt will end up down the drain but this is the trick to deeply seasoning your potatoes). Cook the potatoes until tender but not mushy, a knife through the center should come out with little or no resistance.

3. Drain potatoes in a colander and allow them to dry in their own steam.

4.  Preheat your oven to 425”F.

5. Transfer the potatoes to a large mixing bowl and drizzle with the olive oil. Sprinkle with the paprika, onion and garlic powders + the rosemary leaves. Using a spatula give them a gentle toss to coat all over in the spice mix. Give it a taste and if desired add salt, pepper and chili flakes. (If you seasoned your potatoes well during boiling you might not need any extra salt at all).

6. Spread the potatoes in a large rimmed baking dish /tray ideally in a single layer. (If you happen to have a cast iron baking dish this is when you want to use it. You shouldn’t need to oil the dish if your potatoes are coated well all over).

7. Roast the potatoes in the preheated oven for 20 to 35 minutes giving them a good shake or toss halfway. To make them extra crispy around the edges just give them a few extra minutes in the oven. Enjoy hot!

Thick Brush Stroke

Visit

Arrow

veggiesociety

100% Vegan ~ No animal products ever!