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 on “Paprika Roasties

    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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