smoky roasted potatoes

Name: Smoky Roasted Potatoes
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Spanish
Ingredients: 2 large fresh sweet potatoes, cut into 1 1/2-inch pieces; 2 large russet potatoes, cut into 1 1/2-inch pieces; 1/3 cup - extra virgin olive oil; 1 1/2 teaspoon(s) sweet smoked paprika; 2 teaspoon(s) fresh rosemary, chopped; 1 1/2 teaspoon(s) fresh garlic, finely chopped; 2 teaspoon(s) coarse salt (or sea salt); 1 teaspoon(s) ground black pepper; 1/2 teaspoon(s) sweet smoked paprika, for garnish; - nonstick cooking spray

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Vickie Parks

Renton, WA

Updated on Aug 24, 2016

This is a Spanish side dish, called Patadas Asadas Humeantes in Spain. It has distinct Mediterranean flair with a blend of potato varieties that are seasoned with smoked paprika, garlic and fresh rosemary. Dried rosemary can be quite aromatic, so it can be used if necessary. But the flavor of fresh rosemary is such a treat, so use fresh if at all possible.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

2 large fresh sweet potatoes, cut into 1 1/2-inch pieces
2 large russet potatoes, cut into 1 1/2-inch pieces
1/3 cup - extra virgin olive oil
1 1/2 teaspoons sweet smoked paprika
2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh garlic, finely chopped
2 teaspoons coarse salt (or sea salt)
1 teaspoon ground black pepper
1/2 teaspoon sweet smoked paprika, for garnish
- nonstick cooking spray

How To Make smoky roasted potatoes

Step 1

Preheat oven to 375°F. Line a large baking sheet or jelly roll pan with heavy duty aluminum foil. Lightly spray foil with non-stick cooking spray; set aside.

Step 2

Place both varieties of potatoes in a large mixing bowl. Add olive oil, and toss well. Add paprika, rosemary, garlic, salt and pepper to bowl, and toss until potatoes are evenly coated with the seasonings.
Step 3

Arrange potatoes in a single layer on prepared baking sheet. Bake about 1 hour or until potatoes are golden brown and crisp, turning about halfway through (to ensure even browning). Remove from oven, and let rest 10 minutes. Sprinkle 1/2 teaspoon of smoked paprika on top, and serve immediately.
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