Number Of Ingredients 7 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.
Time 30m Yield 4-6 servings. Number Of Ingredients 3 Steps:
In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.
Time 25m Yield 4 to 6 servings Number Of Ingredients 5 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.
Time 1h40m Number Of Ingredients 3 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.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Time 30m Number Of Ingredients 6 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.
Time 55m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Place potatoes in casserole dish. Pour melted butter over potatoes, add paprika, pepper, and salt; Mix well so that potatoes are evenly coated. Bake in the oven for 35-40 minutes, or until potatoes are fully cooked.
Time 10m Yield 2-3 serving(s) Number Of Ingredients 5 Steps:
Melt the butter in a small frying pan. Add the spices to the butter and stir. Drain the liquid from the canned potatoes and add the potatoes to the pan. Stir with a wooden spoon to coat all the sides of the potatoes. Cook on medium heat for 5 to 7 minutes. Note: Adding the spices to the butter ensures that all the potatoes are evenly coated.
Yield 4 cups–4 servings Number Of Ingredients 6 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.;
Number Of Ingredients 7 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.
Time 20m Yield 4 servings Number Of Ingredients 9 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!
Time 40m Yield 2 Number Of Ingredients 10 Steps:
Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks. Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside. Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.
