Seasoned Paprika Potatoes Recipes

SEASONED POTATOES

Steps:

• In a small skillet, heat oil over medium heat. Add potatoes and onion; cook and stir for 10 minutes or until lightly browned. Combine the parsley, paprika, garlic powder, onion powder and salt; sprinkle over potato mixture and toss to coat. Cook 5-10 minutes longer or until onion is tender.

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.

SPICY ROASTED SEASONED YELLOW POTATOES WITH PAPRIKA

Steps:

• Preheat oven to 450 degree Fahrenheit.
• Wash and peel the potatoes and dice the potatoes in medium sized cubes or chunks (you may leave the peel as well if you wish, but make sure to clean the potatoes as needed).
• Transfer the potato chunks to a large bowl.
• Add salt, garlic, paprika and olive oil, mix well to coat with the potatoes.
• Layer a large baking sheet with good quality aluminium foil or use non slip baking mat and arrange the seasoned potatoes in a single layer.
• Bake in the preheated oven for about 25 to 28 minutes until the potato chunks are well roasted and beginning to brown!
• Transfer the roasted potatoes immediately from the oven and allow the potatoes to cool down slightly.
• Enjoy the delicious roasted potatoes for snack or enjoy as a side dish with rice or noodles or other green vegetables for dinner, lunch or any meal!

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.

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.;

ROAST POTATOES WITH PAPRIKA

Steps:

• Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
• Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
• Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

SMOKED PAPRIKA POTATOES RECIPE BY TASTY

Steps:

• Cut the potatoes into wedges. Add the wedges to a pot of cold salted water, then bring to a boil. Cook until the potatoes are almost tender, about 10 minutes, then drain. Spread the potatoes on a baking sheet.
• In a small bowl, mix together the paprika, salt, and pepper.
• Drizzle the potatoes with 1 tablespoon of olive oil and season with the spice mixture.
• Heat a grill pan over medium-high heat. Grease the grill with grapeseed oil. Add the potatoes to the hot grill and cook until grill marks form on both sides, about 2 minutes per side.
• Remove the potatoes from the grill, drizzle with the remaining tablespoon of olive oil, and garnish with more paprika and the parsley.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

SEASONED POTATOES

Steps:

• In a large resealable plastic bag, combine flour, parmesan cheese and paprika.
• Cut potatoes into thin wedges OR small bite size chunks.
• Dip potato pieces in milk, then place in the bag of flour/cheese mixture.
• Toss the bag to coat.
• Place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter.
• Bake uncovered at 400 for 20 minutes.
• Stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes.
• Serve with sour cream dip.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

PAPRIKA OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.
• Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.
• In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.
• Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
• Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.
• Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
• Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.
• Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.