Brown Paprika Potatoes Recipes

PAPRIKA POTATOES

Steps:

• Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion and cook for 5 minutes. Add garlic and 1 teaspoon paprika and cook for 30 seconds, stirring.
• Add potatoes, chicken broth, and 1/2 teaspoon salt. Bring to boil.
• Reduce heat to medium-low, cover, and cook for 12 to 15 minutes. You want the potatoes to just be tender. Remove cover, increase heat to medium and continue to cook until liquid evaporates, 5 to 8 minutes.
• Stir together the remaining oil and paprika and add to the pan. Continue to cook, stirring occasionally, until nice and brown. This will take about 5 minutes. Season with salt and pepper.

PAPRIKA POTATOES

Steps:

• In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.

PAPRIKA PARSLEY POTATOES

Steps:

• Put the whole smaller potatoes and halved larger potatoes in a pot, cover with water and bring to a boil over medium heat. Salt the water and cook until the potatoes are tender.
• Drain the potatoes and return them to the hot pot on the stove. Add the butter, and when it begins to melt, sprinkle in the paprika and the parsley. Toss to coat the potatoes with the butter mixture and transfer to a serving bowl.

HOME-FRIED POTATOES WITH SMOKED PAPRIKA

Steps:

• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
• Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

HASSELBACK POTATOES WITH GARLIC-PAPRIKA OIL

Steps:

• Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
• Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
• Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
• Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
• Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

MOM'S BROWN POTATOES

Steps:

• Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
• Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

CRISPY SMASHED PAPRIKA POTATOES RECIPE - (4.4/5)

Steps:

• Add potatoes to saucepan. Cover with enough cold water to submerge potatoes by about 1-inch. Add salt and bring to a boil. Reduce heat to a simmer. Cover and cook until potatoes are just cooked through, but not soft and mushy, about 15 to 20 minutes. Drain. Preheat oven to 425 degrees F. Drizzle the baking sheet some of the with oil. Using a meat mallet, a rolling pin or your hand, gently smash each potato into a thick pancake. With spatula, transfer to baking sheet and brush generously with oil. Season with salt and pepper. Bake until potatoes are golden brown and really crispy, about 25 to 30 minutes. Sprinkle each potato with a pinch of smoked paprika and garnish with chopped chives.

BROWNED PAPRIKA POTATOES

Steps:

• Brush peeled potatoes with melted butter.
• Mix cornflake crumbs, paprika and salt in plastic bag.
• Place one potato at a time into bag; shake to coat completely.
• Place in buttered baking dish.
• Cover and bake 1 hour at 350 degrees Fahrenheit or 45 minutes at 425 degrees Fahrenheit.

PAPRIKA ROASTED POTATOES

Steps:

• Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;

POTATOES WITH PAPRIKA SAUCE

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss together potatoes and olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, 35 to 40 minutes. Meanwhile, in a small bowl, whisk together mayonnaise, lemon juice, garlic, and paprika; season to taste with salt and pepper. Serve potatoes with sauce.

BROWN PAPRIKA POTATOES

Steps:

• Score potatoes; brush with melted fat.
• Roll potatoes in mixture of crushed corn flakes, paprika, and salt.
• Bake covered in greased 1 1/2 quart baking dish in hot oven (425°F) about 45 minutes.