Baked Potatoes Paprikash

You know that question “what one thing would you take with you if you were stranded on a desert island”? Well for me, the answer would probably be “a 10 pound sack of potatoes”. Bake your Potatoes Paprikash to a dark golden brown, with a crisped paprika jacket. Serve them alongside roasted chicken or grilled steak, or, like me, simply eat some instead of that giant bag of chips.

½ cup olive oil
1 tablespoon paprika
Salt and pepper, to taste
2 large baking potatoes

Preheat oven to 400°.

Pour olive oil into shallow bowl or dredging tray. Mix in paprika, salt and pepper. Set aside.

Scrub potatoes well to remove all dirt from skins. Place potatoes on cutting board, and carefully slice in half lengthwise. Cut each half lengthwise again to form long quarters, then again to create eight long wedges.

Dredge each potato wedge in olive oil mixture to coat liberally. Stir olive oil mixture periodically as paprika tends to sink to the bottom. Place wedges on baking pan, flat side down, and bake for 20 to 25 minutes, until side touching pan is dark golden brown. Using spatula, flip each wedge, placing the other flat side down, and continue to bake another 20 to 25 minutes until done.

Makes 16 potato wedges, or 4 – 6 servings.

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