This paprika parmentier potatoes is one of my own! David and I went out for a lovely meal to a local restaurant just before Christmas and this was one of David's side dishes. He loved them and gave me a taste. His potatoes were served with a veal sirloin, green beans and a mushroom and mustard cream sauce.
The first time I made them, we had them on the side with a t-bone steak! They're delicious...seasoned perfectly, crisp and golden on the outside and tender on the inside. Serve as an alternative to chips or roast potatoes.
Tip
- Seasoning – try different herbs or spices to change up the flavour!
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How to make this Paprika Parmentier Potatoes
Ingredients
- 1kg floury potatoes (I like Maris Piper), peeled and cut into 2cm cubes
- a large pinch of salt
- 4 tbsp vegetable oil
- 1 tsp smoked paprika (see Tip)
- 0.5 tsp salt
- 0.5 tsp pepper
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the peeled potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for 3 to 4 minutes in a colander.
- Put the potatoes onto a large baking tray, pour over the oil and season with the smoked paprika, salt and pepper. Mix together well then shake gently to spread the potatoes roughly into a single layer. Roast for 30 to 35 minutes, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a knife or fork. They’re delicious served as an alternative to chips or roast potatoes.
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Paprika Parmentier Potatoes
Ingredients
- 1 kg (2.2 lb) floury potatoes (I like Maris Piper), peeled and cut into 2cm cubes
- a large pinch of salt
- 4 tbsp vegetable oil
- 1 tsp smoked paprika (see Notes)
- 0.5 tsp salt
- 0.5 tsp pepper
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the peeled potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for 3 to 4 minutes in a colander.
- Put the potatoes onto a large baking tray, pour over the oil and season with the smoked paprika, salt and pepper. Mix together well then shake gently to spread the potatoes roughly into a single layer. Roast for 30 to 35 minutes, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a knife or fork. They’re delicious served as an alternative to chips or roast potatoes.
Notes
- Seasoning – try different herbs or spices to change up the flavour!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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