I love the smokey sweet flavor of Pimenton de la Vera ( Spanish smoked paprika) and am always looking for ways to show it off in dishes. This was a dish that came together on the fly to complement an herbed grilled steak and grilled Padron peppers, and I was quite happy with the results.
INGREDIENTS:
1½-2 pounds Carola, Bintje, or similar potatoes Olive oil as needed Garlic powder-around 1 teaspoon 1-2 tablespoons Pimenton de la Vera dulce (Smoked sweet paprika) Salt and Pepper to taste 2 tablespoons chopped fresh flat leaf parsley
METHOD:
Heat the oven to 425°F.
Cut potatoes in half through the widest part.
Put potatoes into a large bowl, and drizzle with just enough oil to lightly coat them. Toss to evenly coat.
Sprinkle them lightly with garlic powder, then liberally with the Pimenton.
Toss to coat evenly.
Season with salt and pepper, then toss again.
Transfer the potatoes to a roasting pan, scatter the parsley over, and then cover tightly with foil.
Roast in the center of the oven for 30 minutes, then check. The potatoes should be tender by now, but if not, re-cover and roast another 10 minutes.
Remove foil and cook another 15 minutes or so until the potatoes are golden and crisp on the edges.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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