Potatoes With Plenty Of Peppy Paprika Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
• Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
• Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
• When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

Steps:

• In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.

Steps:

• Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
• Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
• Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

Steps:

• Preheat oven to 350 degrees.
• Toss all but the butter together and place in a casserole dish.
• Top with butter.
• Place in oven for 30 minutes uncovered.
• Toss all and bake for 30 more minutes at 400 degrees.
• Garnish with additional salt and lemon if desired.

Steps:

• Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender.
• Transfer potatoes to large mixing bowl.
• Add remaining ingredients and mix in well. Break up the potatoes into bite size chunks. (You're not mashing the potatoes unless you want to. But this is what Mom dictated so I listen and obey.).
• Taste and adjust seasoning as necessary. Transfer potato mixture to serving bowl.
• Garnish with fresh minced parsley.
• Enjoy!
• NOTE: The leftover potatoes make perfect potato pancakes the next morning for breakfast. Add an egg and some flour to the potato mixture, mix well and fry in a little bit of oil until golden.