Monday, December 12, 2005

Tuffy's roast potatoes

Mister Anchovy writes:

There are three keys to this recipe - plenty of whole garlic cloves, really excellent olive oil, and smoked Spanish paprika. Tuffy made some tonight and they were fantastic.

Here's the recipe:

Cut up a bunch of potatoes slightly bigger than French Fry size - Yukon Gold work really nicely for this. Cut up an onion, and a several whole cloves of garlic. Put it all in a big bowl. Add about a teaspoon of smoked Spanish paprika, salt, pepper, and a little savory. You can use any spice mix you like, but the smoked paprika is at the heart of this. Add enough obsenely good olive oil so that when you toss the mixture together, the potatoes are lightly coated with the olive oil. Line a roasting pan with parchment paper and spread the mixture across the pan. Roast at about 350 until the potatoes are cooked. Then turn the oven to broil and blast the potato mixture for two or three minutes. Put the cooked potatoes into a bowl - add some kosher salt and toss it. These taste great with almost anything. Why not try it with Great White Bear's brisket recipe!.

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