Paprika Roasties

Potato. It’s one of the most versatile vegetables on the planet. In the words of Bubba off Forrest Gump (ok ok I know he is a shrimp man) you can roast em, slice em, bake em, fry em, the list goes on.

So after a long weekend of exhausting tasks and socialising, theres nothing better than sitting down with a huge plate of Paprika Roasties. I’ve paired mine with three new sauces from *Barkers of Geraldine, their new Habanero Hot Sauce has gone down a treat in our house.

These do take a bit of preparation/time but are so worth it. I recommend prepping the spuds the night before you want to eat them.

What you need:

  • 3 – 4 large all purpose Potatoes (I’ve used red ones)
  • 1 tsp of Paprika
  • a pinch of Salt
  • 1 tablespoon of Extra Virgin Olive Oil

Chop your potatoes up into bite sizes pieces (hack at them how you please, I tend to cut them into a shape that resembles a cube) and par boil them for approx 10 minutes. Remove from the heat, rinse under cold water and lay them out on paper towels to remove moisture.

In a freezer safe bowl, throw in your potatoes, olive oil, salt and paprika, and toss until coated thoroughly. Pop in the freezer for a minimum of an hour – they need to be SUPER cold when it’s time to cook them.

Preheat your oven to 200 degrees – place your roasties in an oven dish and cook for 35-40 minutes, or until golden brown, tossing once or twice.

TA DA! Potato heaven. Serve with your favourite sauces, sour cream, or a bit of salt and pepper.

Paprika Roasties

*Thank you to Barkers of Geraldine for sending me these sauces to try

8 thoughts

    1. Sure does! It also keeps the paprika and oil from going on everything other than the potato.

      Next time you cook streaky bacon put it in a cold pan and place on the heat, can also do the same with duck skin and it crisps it up! 🙂


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