ROASTED SWEET POTATOES WITH SMOKED PAPRIKA
This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken - or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can't recall the last time you did so, it is time for a new jar. All spices go stale. Paprika does so quickly.
Provided by Sam Sifton
Categories vegetables, side dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 4 grams
SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA
These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.
Provided by Tara Parker-Pope
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams
PAPRIKA ROASTED POTATOES
Provided by Food Network
Yield 4 cups--4 servings
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;
ROASTED POTATOES WITH PAPRIKA MAYO
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
- Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
- Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
- When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!
ROASTED RED NEW POTATOES WITH SWEET PAPRIKA BUTTER AND PARSLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES
Provided by Molly Stevens
Categories Chicken Herb Potato Roast Dinner Winter Thyme Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings (plus leftovers)
Number Of Ingredients 7
Steps:
- Butterfly the chicken.
- Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
- Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
- Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
- Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.
LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY
A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.
Provided by Alison Roman
Categories vegetables, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
- Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
- Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
- Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 3 grams
PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Provided by Katherine Sacks
Categories 30 Days of Groceries Chicken Roast Potato Radish Paprika Cilantro Lemon Juice Dinner Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
- Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
- Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
- Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
- Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
- Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
- Do Ahead
- Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.
ROASTED STRIPED BASS WITH RED PEPPER-SPANISH PAPRIKA SAUCE WITH BATTER FRIED POTATOES
Steps:
- Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
- For the Bass: Preheat the oven to 400 degrees F. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Season to taste with salt and pepper. Place a large roasting pan on a burner over high heat. When pan is hot add oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side. When fish is seared, place the roasting pan into the oven and roast for 12 to 14 minutes, depending on the size of the fish. Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
- For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
- Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste.
ROAST CHICKEN WITH PAPRIKA AND HERB-ROASTED SMASHED POTATOES
This is an excellent chicken with a nice crispy skin. Start this early in the day or the night before, chilling the chicken uncovered makes the skin crispy when roasted. I place the potatoes in the pan, then layer the chicken on top so the juices and flavors get into the potatoes. I am lucky enough to have a butcher who butterflies the chickens for me. But I have used store bought cut-up chicken pieces as well, just drizzle a bit more oil on them. The Spanish paprika is very good, but if you can't find it, Hungarian Hot Paprika works well too. There are usually enough left-overs to add to a salad or wrapped in tortillas the next day. Time does not include chilling or resting time. This is adapted from Bon Appetit magazine, 2007. Hope you enjoy!
Provided by Scoutie
Categories Whole Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Butterfly the chicken. Tuck wing tips behind shoulder.
- Transfer to large rimmed baking sheet.
- Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken.
- Mix 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon Montreal Seasoning in small bowl. Sprinkle all over chickens.
- Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
- Preheat oven to 400°F
- Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika and 1 tablespoon Montreal Seasoning and toss. Can add more salt and pepper if desired.
- Add chicken and drizzle with 2 teaspoons oil.
- Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour.
- Let chickens rest 10 minutes.
- Meanwhile, toss potatoes with 1 tablespoon chopped thyme.
- Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash.
- Cut chickens into breast, wing, thigh, and leg pieces.
- Transfer to platter. Drizzle some drippings over chicken and potatoes and serve.
Nutrition Facts : Calories 2634.2, Fat 187, SaturatedFat 52.4, Cholesterol 828.5, Sodium 2526.7, Carbohydrate 27.5, Fiber 4.6, Sugar 2.1, Protein 197.6
PAPRIKA OVEN ROASTED POTATOES
Make and share this Paprika Oven Roasted Potatoes recipe from Food.com.
Provided by iris5555
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.
- Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.
- In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.
- Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
- Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.
- Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
- Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.
- Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.
Nutrition Facts : Calories 411.7, Fat 30.2, SaturatedFat 9.9, Cholesterol 30.5, Sodium 157.9, Carbohydrate 33.2, Fiber 4.9, Sugar 2.3, Protein 4.7
CRISPY ROASTED POTATOES WITH PAPRIKA MAYO
Categories Vegetable
Number Of Ingredients 7
Steps:
- Directions Heat the oven to 450°F. Bring a large pot of heavily salted water to a boil (Molly uses about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry with a clean towel. Tossing the potatoes back into the drained, still-hot pot briefly can also help some of the excess moisture steam away. Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs or a thin spatula. Roast until the potatoes are dark brown and crispy, 30 to 45 minutes, tossing halfway through. If the potatoes are sticking stubbornly, don't fuss with them too much-let them keep browning and crisping till they release from the pan. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots. You have two choices for serving: You can either serve the salad warm right away, or, if you want to be able to set it out at a party and stay creamy and crunchy for longer, let the potatoes cool before dressing. When ready to serve, toss the warm or cooled potatoes with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!
ROASTED SWEET POTATOES WITH SMOKED PAPRIKA
Number Of Ingredients 7
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.
- oast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 20 to 30 minutes. Serve hot, drizzled with burned-scallion crema if you like.
LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
- Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
- Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
- Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.
MOLLY YEH'S ROASTED POTATOES WITH PAPRIKA MAYO
Steps:
- Heat the oven to 450°F. Bring a large pot of heavily salted water to a boil (Molly uses about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry with a clean towel. Tossing the potatoes back into the drained, still-hot pot briefly can also help some of the excess moisture steam away.
- Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs or a thin spatula. Roast until the potatoes are dark brown and crispy, 30 to 45 minutes, tossing halfway through. If the potatoes are sticking stubbornly, don't fuss with them too much-let them keep browning and crisping till they release from the pan.
- Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
- When ready to serve, toss the warm or cooled potatoes with half of the paprika mayonnaise (save the rest for dipping)
MOLLY YEH'S ROASTED POTATOES WITH PAPRIKA MAYO RECIPE ON FOOD52
There is this one little step to getting the finest, crispiest roasted potatoes: Boiling in salty water first. It seasons the potatoes all the way through in a way that a cloak of fat and salt on a raw potato can't. But maybe more importantly, boiling brings some of the potatoes' gelatinized starches to the surface, so they get even crispier in the oven. Molly wisely has you make double the dressing so you can dip other things in it at a Super Bowl party, or use it to dress a salad another day (maybe this time
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
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