Smoked Paprika Potatoes Recipe By Tasty

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:

• For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
• For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
• Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
• Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
• To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.

Steps:

• Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
• Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.

Steps:

• Pierce washed potatoes, wrap in foil, place on baking tray in oven at 400 degrees for 1 hour or until very tender.
• When cooled just enough to handle, peel off the skin and cut into chunks that fit your food processor or extremely powerful blender.
• Melt the butter and the spices together in the microwave.
• Blend the potato with the melted spiced butter and the cream following the instructions of your processor or blender, serve when blended throughout.
• *I used an extremely high powered blender (a vita mix) and had to stop and stir while pureeing multiple times so as to not burn out the motor. If it is too thick, add some more cream or milk to get it to the consistency you want it. Feel free to add more smoked paprika if you enjoy the flavor as much as I do!

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:

• Melt the butter in a frying pan measuring about 20cm wide, then fry the onions for 5-10 mins until softened. Sprinkle over the smoked paprika, then cook for 2 mins more.
• While the onions are cooking, coarsely grate the potatoes. Tip them into a clean tea towel, then squeeze out as much starchy water as possible. Add the potato to the onions with 150ml water, then cook until the water has evaporated and the potato has slightly softened and is starting to colour.
• Use a fish slice to press the potatoes down, then cook for a further 15 mins until crisp. Carefully flip the cake over, then cook on the other side until crisp for about 15 mins. Meanwhile, place the cheese on top so it melts slightly while the bottom crisps up. Cut into wedges to serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
• Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
• Pour wedges into the hot baking pan.
• Bake in the preheated oven until crisp and golden, about 40 minutes.

Steps:

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

Steps:

• Peel the sweet potatoes and slice into ½ cm sticks. Put in a bowl, drizzle over the oil and give them a good toss to coat. Sprinkle over the paprika, mixed herbs and ½ tsp each of salt and pepper, then give it all a good mix with your hands to ensure it's evenly coated.
• Cook, in batches, in a single layer in your air fryer basket for around 10-15 mins, until lightly golden, giving a little shake or toss after 5 mins. Once all the batches have cooked, return the fries to the air fryer, give it a good shake and cook for a further 1-2 mins to heat through.

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.