Smoked Paprika Onion Potato Cake Recipes

Steps:

• Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
• Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

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:

• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
• Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

Steps:

• Heat the oven to 180 degrees C.
• Peel the onions, keep a bit of the root attached so that they don't fall apart, and arrange in a lightly oiled baking tray so that they fit snugly side by side.
• Drizzle with the olive oil and bake until soft, about an hour but it could be longer.
• Remove from the oven, and turn the heat up to 220 degrees C.
• Combine the cheese, nutmeg, salt, pepper and cream in a jug or bowl, stirring well.
• Pour it over the onions, and sprinkle with paprika.
• Return the dish to the oven for 15 minutes until the cheese sauce is golden brown and bubbling.

Steps:

• Cut the potatoes into wedges. Add the wedges to a pot of cold salted water, then bring to a boil. Cook until the potatoes are almost tender, about 10 minutes, then drain. Spread the potatoes on a baking sheet.
• In a small bowl, mix together the paprika, salt, and pepper.
• Drizzle the potatoes with 1 tablespoon of olive oil and season with the spice mixture.
• Heat a grill pan over medium-high heat. Grease the grill with grapeseed oil. Add the potatoes to the hot grill and cook until grill marks form on both sides, about 2 minutes per side.
• Remove the potatoes from the grill, drizzle with the remaining tablespoon of olive oil, and garnish with more paprika and the parsley.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!