Posted on 4th May 2010 @ 12:37 PM
by Chef Didi Davis
2 lbs. small red potatoes
About 2 TB olive oil
Smoked Sweet or Spicy Paprika Salt
Freshly ground black pepper
Preheat oven to 400º F. Cut potatoes into 4 wedges each, or cut in half if very small. Place potatoes in a large bowl and drizzle with oil. Sprinkle generously with Smoked Paprika Salt, pepper, and toss until potatoes are completely coated with oil and the salt and the pepper is evenly mixed in. If you need more oil to coat potatoes, add some and toss again. Transfer potatoes to a shallow baking sheet or dish and spread evenly into one layer. You do not want the pan too crowded or potatoes will steam. Roast for 20 minutes. Toss with a metal spatula, and roast for another 20 minutes. Toss again and continue roasting another 20 minutes. Toss again and continue roasting another 20 minutes, or until potatoes are tender when pierced with the top of a knife; total cooking time is usually about 1 hour. Transfer to a bowl and serve with a small bowl of Smoked Sweet or Spicy Paprika Salt.
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