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Archive for September 20th, 2010

Roasted Papritots

 

Paprika is one of those spices that seemingly carries history upon it’s scent.  At least it does for me.  Whenever I breathe in the smokiness of the dried pepper blend, I immediately imagine bazaars teeming with clamourous commerce in exotic eastern locales or dusty dry mediterranean towns sitting within the watchful shadow of boxy castles set upon distant hillsides.  Paprika is a spice that has stories to tell. 

There really isn’t anything simpler or more comforting than a dish of roasted potatoes.  Thing is, simply by adding some spicy hot paprika prior to roasting and a light dusting of lemon zest afterward, this very simple dish is elegantly transformed into the exotically sublime. 

 

Roasted Papritots

Ingredients:

1 lb small red potatoes, cut into bite-sized pieces

1 cup bell pepper, cut into bite-sized pieces [I used a variety of young bell peppers including red, orange and yellow and cut them into slices.  You could use whichever color you prefer.]

12 garlic cloves

1 tsp finely-grated lemon zest

1 tsp hot paprika

olive oil

sea salt

freshly-cracked black pepper

Directions:

Preheat oven to 425°F.

Cut potatoes into bite-sized pieces and place into a bowl.  Add the garlic, bell peppers and paprika.  Add a drizzle of olive oil.  Mix well to evenly distribute the paprika.

Transfer to a Silpat-covered or non-stick baking sheet and roast for 40-45  minutes until the potatoes are browned.  Season with salt and pepper.  Garnish with lemon zest.

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