This is one of those dishes that your mom makes and you can never exactly replicate it, no matter how many times she explains the recipe + method to you. When it comes to my mom & grandmom’s recipes, I’ll never have the magic-matronly-midas-touch. These potatoes are not brown & crispy roasted potatoes, but, more like soft & buttery, perfectly roasted potatoes.
Paprika is kind of the forgotten spice. It’s rarely the star of the dish and people seem to forget about the sweet, slightly peppery flavor it lends! Paprika deserves love, too! These potatoes are great with regular paprika, but, sweet Hungarian paprika really takes this jam to the next level. You could even try SPICY Hungarian paprika, but, in my opinion, that takes away the beautiful simplicity of this dish.
The key to this recipe is making sure the potatoes stay well oiled and, unlike most roasted potato recipes, I encourage a crowded baking dish! Both of these factors will keep your potatoes nice & moist. Toss with fresh chopped parsley and freshly cracked black pepper before serving and these roasted potatoes make a perfect side dish to any meal.
- Olive oil
- Russet potatoes, peeled & cut into uniform chunks
- Sweet Hungarian paprika OR regular paprika
- 2 cloves garlic, minced
- Sea salt, to taste
- Freshly ground black pepper
- Fresh parsley, chopped
- Preheat oven to 350.
- Toss potatoes in a LIBERAL amount of olive oil, liberal amount of paprika, garlic, salt & pepper. Just eyeball/taste test it - you really can't go wrong.
- Crowd the thoroughly oiled potatoes together in a 9x13 glass dish and roast for 45-60 mins, tossing/flipping potatoes twice while cooking - you do NOT want crispy potatoes for these. (or maybe you do... hell, I don't know your life!)
- Toss with fresh parsley, adjust seasonings if necessary & serve.