Similar to home fries, this recipe is reminiscent of the potatoes my Grandma Anna would serve on Friday night alongside her roast beef. Both were flavored with paprika, and the taste of that mild red pepper still spices my dreams of her, and those candlelit Shabbat dinners.
Paprika Roasted Potatoes Recipe
Heat oven to 400°F.
1 5lb bag Yukon Gold potatoes, scrubbed
sweet Hungarian paprika
6 T. olive oil
Dice potatoes and place in large roasting pan. Pour olive oil over, tossing to coat potatoes. Sprinkle with paprika, salt and pepper. I don’t know the amounts, and neither did Grandma. Sprinkle the spices until they look pretty. Toss potatoes. Place in oven and roast, gently tossing occasionally, for 45 minutes, or until outside is browned and inside is tender.
Serves at least 12, or heat them up with your eggs for breakfast. For several days. . .
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress