Paprika roasted potatoes with garlic and rosemary
A fragrant dish of delicious herb-roasted potatoes is always a welcome sight at dinner and this is an easy way to make them. The secret to this recipe is steaming the potatoes until partially cooked before roasting. You can do this step earlier in the day and finish the roasting before dinner.
Use whatever herbs you have available fresh but potatoes and rosemary is a classic combination, you can’t go wrong with that. I use a whole head of garlic broken into individual clove, smashed a little but not peeled. It is not too much, roasted garlic has a mild sweet-caramelized flavour that will not overwhelm the dish. As for the paprika, add a little or a lot, depending on how you like it. At the very least it helps give the potatoes a nice reddish tinge.
2 lb white skinned potatoes
1/4 cup olive oil, more as needed
A couple of long sprigs of rosemary
1 whole head of garlic, cloves separated and lightly crushed but not peeled.
Salt and pepper
Clean the potatoes and cut in half or quarters, depending on their size. No need to peel them.
Place in a steamer basket and bring to a boil (water in the pot below should only reach below the steamer basket).
Cook, covered until potatoes are about half done, 10 minutes or so depending on your potatoes.
Remove from heat and let dry.
When ready to proceed spread potatoes and garlic in a large skillet (I use enamelled cast iron from le Creuset).
Drizzle with olive oil and toss to coat.
Strip the rosemary leaves down and add to the potatoes, tossing to mix.
Sprinkle everything with salt, pepper and about 2 teaspoons or paprika.
Give everything a final toss and place in a preheated 400ºF oven.
Roast until the potatoes are golden and crips, about 40-45 minutes. Each oven is different so check them now and then to make sure they are not over browning.
When ready, soft inside and crispy-golden outside, remove from the oven and serve immediately. Don’t forget to try the roasted garlic, it is caramelized and soft and goes nicely with the potatoes.