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.