Tuesday, April 16, 2024

Words & Brush Recipe Corner: Paprika & Caramelized Onion Roast Potatoes

Paprika & Caramelized Onion Roast Potatoes 

By Lisa Starr, 04/15/2024



5 - 6 large white/yellow potatoes
2 large onions, sliced
3 cloves garlic, finely sliced
1 - 2 tablespoons sweet paprika (I'm generous)
2 teaspoons salt (Maldon best)
1 teaspoon coarse pepper
3  - 4 tablespoons oil
* . This quantity makes one, standard tray and probably feeds 5. Use extra trays if making more as you don't want to overcrowd them and don't cut your potatoes too small.

1: Peel potatoes, cut each into 4 or 5 chunks depending on size, and add to a large pot of boiling, well-salted water.
2: Boil for no more than 8 minutes as you want to remove the hard edge but they are not meant to be soft
3: Drain very well, place in a deep, baking tray with sliced onion and garlic, then season very liberally with paprika, salt and pepper.
4: Drizzle over oil and toss together to completely coat the potatoes.
5: Roast open at 200 - 220 C for approximately 40 - 50 minutes till onion is soft and caramelized and potatoes are richly colored then remove from oven.

COOK'S NOTES:  Potatoes can be prepared hours ahead and only roasted at the last minute. Quantities given are a guide only so there's no real need to measure. The secret is in the method and a very generous hand with spicing. Paprika is the secret to the golden bronzing and superb flavor.


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