Best Potatoes With Paprika Sauce Recipes
PAPRIKA POTATOES
These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
ROASTED POTATOES WITH PAPRIKA MAYO
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
- Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
- Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
- When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!
ROAST POTATOES WITH PAPRIKA
Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day
Provided by Sophie Godwin - Cookery writer
Categories Side dish
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.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
HASSELBACK POTATOES WITH GARLIC-PAPRIKA OIL
There may never be a better book title than "Aristocrat in Burlap," a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today's $2.7 billion industry. The large size of Idaho potatoes - often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water - is the source of the mystique. The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 1h15m
Yield 8 to 16 servings
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
- Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
- Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
- Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
- Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 735 milligrams, Sugar 1 gram, TransFat 0 grams
POTATOES WITH PAPRIKA SAUCE
This side pairs well with seared steak or fried eggs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
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.
Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g
GARLIC ROASTED POTATOES WITH PAPRIKA
Crispy, flavorful, and irresistible, these garlic roasted potatoes are perfect for breakfast, lunch and dinner. They're going to become a staple in your life!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Toss diced potatoes with oil, salt, paprika, garlic powder, pepper, and onion powder until all potatoes are evenly coated with spices.
- Spread in an even, single layer on a rimmed baking sheet. Roast for 20 minutes, stir, and continue to roast for 15 minutes or until crispy on the outside and tender on the inside (baking time may vary slightly depending on how large or small you cut your potatoes).
- Enjoy immediately.
Nutrition Facts : Calories 73 kcal, Carbohydrate 13 g, Protein 2 g, Fat 2 g, Sodium 595 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PAPRIKA POTATOES
These are different than the other recipes for Paprika Potatoes, NO SAUCE. The recipes comes from diabetic recipes.
Provided by Barb G.
Categories Potato
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.
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