Roasted Potatoes

I once told my friend that I was a paprika snob. I still think this is true.
When I traveled to Sweden and Germany last year, one of the top 3 food groups in Frankfurt were Ungarn potato chips. In German, it means "chips from Hungary," or "chips deliciously covered with smoked paprika."

I will not admit to buying five full sized bags and trucking them across the Atlantic. They were sold in vending machines in small bags (perfect for getting home late and dragging yourself through the train station to your hotel with no dinner in sight), and in large bags in the convenience stores within the train station.

I really love some good smoked paprika. These potatoes are the perfect vehicle for it, too.

This is one of those recipes that I've made hundreds of times. It shows up as the dinner side probably three times a week. We eat it with grilled meat or veggies, with spicy honey chicken, or some pulled barbecue.

They're heavily spiced, which we love, and crisp on the outside. The inside, however, melts when you put it in your mouth. They're a great, and faster, replacement for oven-roasted potatoes, take very little work after the chopping is done, and perfectly compliment most meat-based meals.

Last Year: Gluten Free Arancini Recipe (Sicilian street food)
Two Years Ago: Gluten Free Menu Plan for 26 Oct 2009
Three Years Ago: Cookie Comparison

Roasted Potatoes

our own recipe

[Printer Friendly]

4 medium sized potatoes, scrubbed and chopped in 1/2 inch cubes

1/2 teaspoon fresh ground black pepper

1/2 teaspoon granulated garlic powder

1/2 teaspoon Italian seasoning

1/4 teaspoon smoked paprika

extra virgin olive oil

Drizzle about a tablespoon of olive oil into a non-stick pan. Put it on a back burner on medium high heat, and chop the four potatoes into 1/2 inch cubes. They do not need to be peeled, just scrubbed.

When the pan has heated, and the potatoes are cubed, put them in the pan. Sprinkle with freshly ground black pepper, garlic powder, Italian seasoning, and smoked paprika. Do not stir. Leave the seasonings sitting on top of the potatoes, and cover.

Let the potatoes cook for about 10 minutes, then lift the lid. Holding the pan by the handle, shake it from side to side, flipping many of the potato cubes. Again, don't stir to mix the spices around.

Recover and continue cooking for another 15-20 minutes. Remove from heat when the potatoes are golden brown on several sides, tender when poked with a fork, and covered with specks of roasted spices. Serve with your favorite condiment: ketchup, Ranch dressing, barbecue sauce, or a homemade aioli.