Paprika and Rosemary Roasted Red Potatoes

1

ABOUT THE RECIPE:

Rosemary is an herb that my grandma often used when flavoring potatoes. Here I have jazzed it up a bit by including paprika, which adds a pop of color and taste to this festive side dish.

Makes 3 to 4 servings

2

INGREDIENTS:
6 medium red potatoes, scrubbed and cut into chunks or cubes
2 teaspoons extra-virgin olive oil
1 teaspoon crushed dried rosemary
½ teaspoon sweet paprika (alternately, use smoked paprika for a "smoky" flavor)
½ teaspoon garlic powder
½ teaspoon salt
Several grinds freshly ground black pepper

3

INSTRUCTIONS:

Preheat oven to 400 degrees F. Line a large rimmed baking pan with unbleached parchment baking paper. Put the potatoes, olive oil, paprika, rosemary, garlic powder, salt and pepper into a large mixing bowl and toss until coated.

Arrange the potatoes on the prepared pan in an even layer. Bake for 40 to 50 minutes, or until potatoes are soft to the touch and slightly golden. Serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

Rosemary is an herb that my grandma often used when flavoring potatoes. Here I have jazzed it up a bit by including paprika, which adds a pop of color and taste to this festive side dish.

Makes 3 to 4 servings

2

INGREDIENTS:
6 medium red potatoes, scrubbed and cut into chunks or cubes
2 teaspoons extra-virgin olive oil
1 teaspoon crushed dried rosemary
½ teaspoon sweet paprika (alternately, use smoked paprika for a "smoky" flavor)
½ teaspoon garlic powder
½ teaspoon salt
Several grinds freshly ground black pepper

3

INSTRUCTIONS:

Preheat oven to 400 degrees F. Line a large rimmed baking pan with unbleached parchment baking paper. Put the potatoes, olive oil, paprika, rosemary, garlic powder, salt and pepper into a large mixing bowl and toss until coated.

Arrange the potatoes on the prepared pan in an even layer. Bake for 40 to 50 minutes, or until potatoes are soft to the touch and slightly golden. Serve warm.

Paprika and Rosemary Roasted Red Potatoes
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