Paprika Potatoes
Servings
4Serving size
about 1 cupThis recipe can be easily doubled using a large roasting pan. Leftover potatoes, cold, make great additions to salads or may be reheated gently.
Ingredients
| 1 pound Yukon gold potatoes |
| 2 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 tsp. Paprika |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the olive oil and garlic to the hot pan.
Add the potatoes and toss to coat with the oil.
Sprinkle the paprika, salt and pepper over the potatoes and toss.
Place the pan in the oven, reduce the heat to 325°F.
Roast the potatoes for about 20 minutes. Toss them about every five minutes to brown on all sides. Serve when the potatoes are tender.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is particularly good using fingerling potatoes. They are now often as inexpensive as regular potatoes. Slice them in half lengthwise if they are small and quarter them lengthwise if they are larger.