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Roasted Garlic-Paprika Potatoes

Contributed by: Jacqueline&David

Everyone we have served these to *loves* them and often the recipe is requested. 


  • red-skinned potatoes, cut up in large bite-sized pieces
  • kosher salt and freshly ground pepper
  • paprika
  • garlic, finely minced or put through garlic press
  • olive oil (I use the lighter version that has a higher smoke point than extra virgin. You could use any kind of oil probably.)


1. In large bowl, put cut up potato chunks in and drizzle liberally w/ olive oil. Sprinkle generous (more than you would ever think you'd need) amounts of Kosher salt. Add however much fresh pepper you wish. Add a whole lot of paprika (I probably put 2 T or more in it!) You want the potatoes to be somewhat reddish, not so faint that you can barely see the paprika but not so pasted on that it is like mud either. Somewhere in between. You will use more paprika and salt than you would think you'd need, b/c potatoes are notorious for needing more salt than you would ever think. Put your clean hands in the bowl and mix everything up well. (You have no added garlic and won't add it until near the end of the cooking time.) Pour the potato mixture into a 13x9 inch pan or a couple of those smaller square glass pans about 8x8? If you are making so many potatoes that they would be heaping up in the 13x9, take some out and put them in an extra smaller glass pan. Cover pan(s) with foil.

2. Bake at, this is sad, but I can't recall the temperature exactly. Well, it's somewhere from 400 to 425 I think? Bake for 20 minutes covered, then remove foil, stir them up and bake uncovered for another 20 minutes. Now add 2 cloves of minced garlic (or if using 8x8 pans, 1 clove/pan) or more if you adore strong garlicky flavors, to the pan and stir up. Bake another 5 minutes uncovered. Total baking time is about 40-45 minutes.