I was chatting to my Dad on the phone the other evening, while I was making dinner - pottering around doing this and that, AirPods in, probably a glass of wine on the go ... It was an ordinary mid-week dinner where the main event was a mustardy cauliflower cheese, which turned out to be a triumph (you know how that happens sometimes when you haven't done anything particularly different to normal but somehow the culinary stars are all aligned and magic happens). My last job was to make some Easy Oven Chips and I guess, at this point, the volume level of my activity must have increased because Dad asked what I was cooking - note to self, keep the noise down when you're trying to discreetly multi-task. There began a conversation about all that is great about this way of cooking potatoes and how often I make them. It made me realize that I couldn't remember the last time I had made Paprika Potatoes - a close relative of the chips and a popular addition to any meal. I think they had just fallen off my kitchen radar, you know how that happens sometimes when you get into a bit of a cooking rut? These potatoes are little cubes of crunchy, spiced, golden deliciousness and are a popular and easy side dish.
So what's the lowdown on these Paprika Potatoes?
- Choose your potatoes - I would say that any type is probably OK but opt for the waxier end of the 'waxy to fluffy' spectrum if you have choices.
- Cut into cubes - no precision required here. Mine tend to be about 1-1.5cm but a bit larger works too. Just try to keep them all roughly the same size.
- Put the cubed potatoes into a large bowl - choose a bowl that's big enough to toss them around. As a side note, it's always easier to err on the bigger side when selecting a bowl for tossing, stirring or mixing - there's more space to work in and so less mess.
- Toss the cubed potatoes with olive oil - enough to coat but not drench.
- Sprinkle with spices and seasoning - I used Paprika and you can add to taste. Salt and pepper gets added now as well.
- Line a baking tray with baking parchment (or whichever non-stick material you favour) - foil will not work here; they WILL stick.
- Spread in a single layer on the tray and bake in the oven until golden, crunchy and cooked through.
Things I think you'll love about these Paprika Potatoes -
- They are quick - it's their smaller size that makes the difference.
- They are adaptable - I used Paprika here but you can use whichever spice you fancy. It's also a good way to use up those annoying dregs in the bottom of the jars.
- They pair beautifully with all sorts of meals - I especially like them with a weekend cooked breakfast (think sausages, eggs, beans, grilled tomatoes) but they're also great with chicken dishes like this Harissa Chicken. Of course, they would have also been excellent with the other night's Mustardy Cauliflower Cheese .... next time.
- They are a handy dish for your teenagers to master - particularly because they don't require much hanging around while they cook and are a really good bulking addition to a meal.
- They are delicious to eat off the tray while the rest of dinner comes together - and so it's probably a good idea to make more than you expect to need.
- They squeeze beautifully into a wrap or a bread roll - to make a sandwich a bit more substantial.
The only downside, I guess is that their smaller size means there's more chopping, therefore more noise. Sorry, Dad!Print