Twice-Cooked Crispy Paprika Potatoes
These scrumptious roasted potatoes are to die for!
This dish is wonderful served alongside our Selaks Reserve Sauvignon Blanc, brimming with lifted gooseberry and passionfruit aromas, the wine displays lovely ripe tropical fruit flavours which linger in a crisp refreshing finish.
Wine Match: Selaks Reserve Sauvignon Blanc
Make sure you check out more Selaks Roast Day recipes on their website.
Ingredients
- 2 peeled Agria potatoes per person (or other roasting potato), cut into chunks
- ¼ cup rice bran oil
- ½ tsp paprika
- Sea salt
- Juice of one lemon
Method
- Pre-heat oven to 220 degrees °C.
- Boil the potatoes in well-salted water until they are rough around the edges and nearly falling apart – about 20 - 30 minutes.
- Drain potatoes and transfer to a roasting pan.
- Toss with oil, paprika and salt until potatoes are well coated with the oil and seasoning.
- Roast for 30 minutes or until potatoes are crispy on the outside.
- Remove from oven and whilst still hot, squeeze over lemon juice before serving.
- These potatoes can be served hot, warm or even cold.
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I don't boil the potatoes for 20 mins but for half that time. Drain and keep the lid on the pan whilst shaking the spuds vigorously inside to roughen the edges - that's the bit which makes them crispy when you roast.
Most important: then take the lid off the pan and allow the steam to dissipate and the potatoes to dry off. I put them back onto the turned-off element to help dry for a few moments.
I also put 2tbs of the oil, crushed garlic and spice into a plastic bag (re-use and recycle!) and add the warm, dry potatoes, to coat them. Put the remainer of the oil into the oven and when very hot, add the spuds and roast at 220 for 10-15 mins. Salt is optional.
I fully agree with the Selaks Reserve Sauvignon Blanc, which is quaffed with great pleasure in my kitchen, before, during and after preparing the roast potatoes. :-)
Diane Radley
