This roast potatoes went over well this summer in Greece. Although I love fries, you can’t have them every day and why get stuck in a food rut making the same thing over and over. Step in roast potatoes but with summer’s ripe tomatoes and a touch of smoked paprika to give the potatoes a nice smoky finish to them.
Roast Potatoes With Tomatoes & Smoked Paprika
8 large Yukon Gold potatoes, peeled and quartered lengthwise
1/2 cup extra virgin olive oil
2-3 cloves of garlic, minced
3 large ripe tomatoes, passed through a box grater (skins discarded)
1 tsp. smoked paprika
2-3 tsp. sea salt
1 tsp. fresh ground pepper
1 1/2 – 2 cups hot water (enough to just cover the potatoes)
Pre-heated 425F oven
- Place your potatoes in a deep baking tray that’s big enough to just fit the potatoes. Add the olive oil, garlic, tomatoes, smoked paprika, salt and pepper and toss to coat well. Add enough hot water to just cover the potatoes and taste and adjust seasoning.
- Place in your pre-heated oven for 45-50 minutes or until the potatoes are tender and crisp on top (there should be no water left, just sauce).
- Serve with a steak, pot roast or roast pork, grilled meats//sausages and pair with Kir Yanni Paranga red (Merlot, Syrah, Xinomavro).
*Add a sprinkle of Boukovo (chilli flakes on your potatoes).
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