Smoked Paprika Onion Potato Cake Recipes

CRISPY BREAKFAST POTATO CAKE WITH PIPERADE

Steps:

• Preheat the oven to 350 degrees F. Place the potatoes on a rack in the oven and set a timer for 30 minutes.
• Pick the parsley and oregano leaves and roughly chop; set aside.
• Gather all the peppers, the shallot and tomatoes and julienne thinly. Thinly slice the garlic and place with the pepper mixture.
• Pour the oil into a saute pan and place on medium heat. Add the pepper mixture, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Saute for 3 to 4 minutes, then reduce the heat to low and cook for 3 more minutes. Set the piperade aside.
• Small dice the onion and place in a medium bowl.
• The potatoes should be ready. Holding them in a towel, you can easily peel them with a knife. Shred the hot potatoes on a box grater and mix with the onion.
• Add half of the melted butter to a 12-inch skillet on low heat. Press the potato mixture into the skillet and sprinkle with 3/4 teaspoon salt; let cook until crisp underneath, 6 to 7 minutes. Flip and repeat with the remaining melted butter and another 3/4 teaspoon salt.
• Dump the potato cake onto a cutting board and cut into sixths.
• Gently fold the chopped parsley and oregano into the piperade.
• To serve, place a portion of the potato cake on a plate and top with piperade. Garnish with a few whole parsley leaves.

SMOKED PAPRIKA CHICKEN THIGHS WITH POTATO AND ONION

Steps:

• Preheat oven to 375 degrees F.
• Combine the olives, lemon zest and garlic in a small bowl. Set aside.
• Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
• Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.
• Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.
• Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.