Monday, March 29, 2010

Roasted" Smoked Paprika" Potatoes

You must try this roast potato recipe with your favorite meat dish. This was a last minute idea when receiving friends and they loved this side dish. So upon their request, I promised I would attempt to remember the quantities used and post it. The secret ingredient is of course the current favorite, smoked paprika from Spain. It can be found in specialty shops. The second secret I credit to my mom, who used unpeeled garlic in her roast potatoes. This gives a delicate and delicious caramelized flavor to the garlic.

Roasted" Smoked Paprika" Potatoes

6 to 8 Yukon Gold potatoes cut into 1" pieces
1 large onion chopped into large pieces
3 to 4 whole garlic (unpeeled)
juice of !/2 lemon
3 sprigs of fresh thyme (chopped)
3 sprigs of fresh oregano or 1 tablespoon of dry oregano
2 teaspoons smoked paprika
3 to 4 tablespoons extra virgin olive oil
salt and pepper

In a large bowl add the potatoes, onions,garlic and lemon juice. Add the thyme, oregano, smoked paprika and the olive oil. Season with salt and pepper and toss. Place in a roast pan (I like to line the pan with parchment paper for easy cleanup) and bake in a 375degree F oven for about 45 minutes.


  1. Wow! You have been busy! This sounds amazing!
    I can't wait to make it, and the Middle Eastern Vegetarian casserole. :)

  2. I am pleased that the two mentioned recipes turned out vegan friendly, and hope you will enjoy them.

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