Paprika Roast Potatoes
This was one of my mother’s favourite ways to cook potatoes and now it’s one of mine. The tomatoey sauce and generous sprinkling of paprika is reminiscent of Spanish patatas bravas, but with roasted potatoes instead of fried, making this a healthier rendition of the classic. A tablespoon of sweet paprika may seem like a lot, but it somehow makes these potatoes even more moreish. Feel free to swap in smoked paprika if you prefer a smoky flavor, or use half sweet and half smoked.
Serves 4–6
Ingredients:
- 2 lb. 3 oz. roasting potatoes, peeled and quartered
- ½ c. olive oil
- 4 tomatoes, grated
- 4 garlic cloves, unpeeled
- 2 tsp. dried oregano
- 1 tbsp. sweet paprika
- Salt and pepper, to taste
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Instructions:
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Preheat the oven to 400°F fan-forced.
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Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over medium–high heat, then reduce the heat to a simmer and cook the potato for 7 minutes. Drain.
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Pour the oil into a large baking tray, add the potato and toss to coat. Stir through the grated tomato, garlic, oregano and sweet paprika, and season well with salt and pepper.
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Roast the potato for about 30 minutes, until tender and golden, then take to the table and serve.
Goes with: These moreish potatoes are a treasured favourite and although I can enjoy them on their own, they are also perfect with saucy dishes to soak up the juices or as a side to grilled meats.
