Potatoespaprika Recipes

Steps:

• Put the whole smaller potatoes and halved larger potatoes in a pot, cover with water and bring to a boil over medium heat. Salt the water and cook until the potatoes are tender.
• Drain the potatoes and return them to the hot pot on the stove. Add the butter, and when it begins to melt, sprinkle in the paprika and the parsley. Toss to coat the potatoes with the butter mixture and transfer to a serving bowl.

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!

Steps:

• Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
• Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
• Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

Steps:

• In a large saucepan, melt butter and olive oil.
• Sauté the onions for 5 minutes.
• Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
• Bring to a boil, then reduce to a simmer.
• Avoid stirring as much as you can to keep the potatoes from breaking apart.
• Cook for 30 minutes or until tender.

Steps:

• In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft.
• Add the paprika, cayenne, bell pepper, and caraway seeds and saute for another 1-2 minutes.
• Add the potatoes, wine, and black pepper.
• Simmer, covered, for 20 minutes or until the potatoes are done.
• Add water as necessary but maintain a thick consistency.
• Stir in the sour cream and simmer until heated through.

Steps:

• Preheat oven to 350°F.
• Place potatoes in casserole dish.
• Pour melted butter over potatoes, add paprika, pepper, and salt; Mix well so that potatoes are evenly coated.
• Bake in the oven for 35-40 minutes, or until potatoes are fully cooked.

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.;

Steps:

• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
• Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

Steps:

• In a large skillet, slowly saute potatoes in the butter until they are golden brown; about 10-15 minutes.
• Sprinkle with paprika.

Steps:

• Melt the butter in a small frying pan.
• Add the spices to the butter and stir.
• Drain the liquid from the canned potatoes and add the potatoes to the pan.
• Stir with a wooden spoon to coat all the sides of the potatoes.
• Cook on medium heat for 5 to 7 minutes.
• Note: Adding the spices to the butter ensures that all the potatoes are evenly coated.

Steps:

• In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.

Steps:

• Cut the potatoes into wedges. Add the wedges to a pot of cold salted water, then bring to a boil. Cook until the potatoes are almost tender, about 10 minutes, then drain. Spread the potatoes on a baking sheet.
• In a small bowl, mix together the paprika, salt, and pepper.
• Drizzle the potatoes with 1 tablespoon of olive oil and season with the spice mixture.
• Heat a grill pan over medium-high heat. Grease the grill with grapeseed oil. Add the potatoes to the hot grill and cook until grill marks form on both sides, about 2 minutes per side.
• Remove the potatoes from the grill, drizzle with the remaining tablespoon of olive oil, and garnish with more paprika and the parsley.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss together potatoes and olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, 35 to 40 minutes. Meanwhile, in a small bowl, whisk together mayonnaise, lemon juice, garlic, and paprika; season to taste with salt and pepper. Serve potatoes with sauce.

Steps:

• Heat oil in heavy large pot over high heat. Add potatoes and sauté until beginning to brown, about 12 minutes. Reduce heat to medium. Add onion; sauté until onion is just tender, about 5 minutes. Mix in paprika. Cook until potatoes are tender, stirring occasionally, about 5 minutes. Sprinkle potato mixture with lemon juice and parsley. Season with salt and pepper.