Paprika & Caramelized Onion Roast Potatoes
By Lisa Starr, 04/15/2024
Ingredients
5 - 6 large white/yellow potatoes
2 large onions, sliced
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
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.
Directions
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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