Paprikaovenfries Recipes

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PAPRIKA OVEN FRIES



Paprika Oven Fries image

Try these potato fries with roasted chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Number Of Ingredients 4

3 large potatoes (2 1/2 pounds)
3 tablespoons canola oil
2 teaspoons paprika
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Cut potatoes into 1-inch-wide wedges. Transfer to a rimmed baking sheet; toss potatoes with oil and paprika; season with salt and pepper.
  • Bake potatoes in a single layer, cut sides down, until they loosen easily from the sheet, about 25 minutes. Turn the potatoes; continue to bake them until fork-tender and crisp, 25 to 30 minutes more.

SMOKY PAPRIKA HOME FRIES



Smoky Paprika Home Fries image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons canola oil
1 onion finely diced
2 Idaho potatoes, baked and diced
4 cloves garlic, mashed to a paste
1 tablespoon smoky paprika
1/4 cup freshly chopped parsley leaves
Fresh cilantro sprigs, for garnish, optional

Steps:

  • Heat the oil in a cast iron pan, on the grill or stove, over medium heat. Add the onion and cook until caramelized. Add the potatoes, and garlic and cook until warmed through. Stir in the paprika and parsley and transfer to a serving bowl. Garnish with cilantro sprigs, if desired, and serve.

PAPRIKA CHICKEN



Paprika Chicken image

My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4-6 servings.

Number Of Ingredients 15

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 tablespoon canola oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 tablespoon tomato paste
1 tablespoon paprika
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Hot cooked noodles
1/4 cup sour cream

Steps:

  • In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

Nutrition Facts :

PAPRIKA FRIES WITH DILL MAYO



Paprika Fries with Dill Mayo image

Provided by Molly Yeh

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons kosher salt, plus more to taste
2 pounds russet potatoes, cut into wedges
3 tablespoons neutral oil
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Greek yogurt
4 teaspoons grainy mustard
3 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

Steps:

  • For the fries: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Stir the salt into a large bowl of cold water until dissolved, then add 1 cup ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.
  • Toss the potatoes in the oil on the baking sheet. Bake, tossing halfway through, until browned, about 1 hour.
  • Combine the paprika, garlic powder and onion powder in a small bowl. When the potatoes are done baking, toss with the spice mixture and season as desired with salt and pepper.
  • For the dill mayo: Meanwhile, combine the mayonnaise, yogurt, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries.

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In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened.
Smoked paprika doesn’t exactly go bad, but it loses potency in a period of six to eight months. Preparation You can use smoked paprika in soft cheeses and cooked eggs, and it also goes well with white fish, pork, and chicken.
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