Roast Potatoes With Paprika Recipes

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 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:

• Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
• Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
• Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
• Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

Steps:

• Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;