Paprika-Roasted Potatoes & Garlic

Post date: Nov 4, 2018 7:39:16 PM

Adapted from Diane Rossen Worthington, The Cuisine of California (198__) page __

Serves 8

3 lbs. Dutch yellow potatoes

40 cloves of garlic

~1/4 C. extra virgin olive oil

~1 T. kosher salt

~2 t. black Tellicherry peppercorns, freshly ground

~2 t. paprika

Wash potatoes and, without peeling, cut into uniform 1" pieces. Drain potatoes and spread on kitchen towels or double thickness of paper towels. Thoroughly dry potatoes, patting and swabbing one-by-one to remove all excess moisture. The drier they are, the less diluted the seasonings will be and the crispier the potatoes will end up.

Preheat oven to 400°F - 425°F.

Spread dried potatoes and garlic cloves on two baking sheets. Drizzle EVOO over and sprinkle with salt, pepper, and paprika. Using toss to evenly distribute seasonings. Bake two trays for 15 minutes, toss potatoes, and swap trays (top-to-bottom and bottom-to-top) to assure even baking. Bake for another 15 minutes and toss potatoes again. Bake for another 15 minutes for a total of 45 minutes.

Do Ahead Note: You can bake the potatotes as directed for 15 + 15 minutes. Remove potatoes and save the last 15 minutes o baking for when you are getting ready to serve dinner.

11/3/18

Served at "Falling Back with..." dinner. Added garlic for the first time. It's a keeper!