Roasted Red Potatoes with Smoked Paprika

Well, as I posted about yesterday, my husband and I have been making regular trips to Costco lately, and about a month ago, we bought a 5lb bag of red potatoes for less than $5 – and you know what that means: all potatoes, all the time.  So much so, that recently my husband said he was getting a bit tired of potatoes (after about 4 days in a row of different potato variations). 
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The thing is, I’ve made potatoes about 6-8 times now and still have SO MANY POTATOES left.  I’ve been using about 4-5 potatoes per meal (for the two of us) because most of the potatoes are teeny, and I usually serve myself slightly less than my husband, anyway.  Thankfully, if stored correctly, potatoes typically last forever (well, 1-3 months, anyway).  Mine have lasted for about a month now, and are still going strong.
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Recently I made this roasted red potatoes with smoked paprika recipe from Aggie’s Kitchen.  It is super simple, easy, and has minimal ingredients: I like it! 

Side note: I have noticed a huge boom over the past year or so of recipes that involve smoked paprika.  I didn’t start buying it until about then, and I will never go without it again!

Second side note: I made these potatoes as a side dish for chicken sausage hot dogs (I posted my Aidells sausages product review yesterday)!
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Roasted Red Potatoes with Smoked Paprika

serves 2

Ingredients:
-4-5 red potatoes (depending on size)
-1/2tsp smoked paprika
-1/2tsp garlic powder
-1.5-2tbsp olive oil
-1-2tsp chopped fresh chives (I used jarred)
-dash of kosher salt and fresh ground pepper

Directions:
-Preheat oven to 425 degrees.
-Cut the potatoes into 1-2″ pieces, leaving the skin on, then place in a bowl of water (this helps for 2 reasons – cuts out starch, and keeps them from turning brown while prepping everything else).
-In a small bowl, combine olive oil, smoked paprika, garlic powder and chives. Pour over potatoes and gently toss until completely covered. Spread onto a cookie sheet and place in oven.
-Roast potatoes for about 30-35 minutes, gently tossing halfway through. Once done, generously sprinkle slightly with salt and pepper.

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