Sunday, December 9, 2012

Paprika Roasted Potatoes and Onions

A bit of paprika adds a delightful flavor element to these simple roasted potatoes and onions, along with a lovely, deep color.

These potatoes are a great side dish for brunch, lunch, or dinner!


1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small or medium yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss the potato cubes and onion wedges with the olive oil, paprika, salt, and pepper. Arrange the potato-onion mixture in single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 30-40 minutes, or until the potatoes and onions are tender and golden.

Sprinkle with the parsley, and serve.

-- 3-4 servings

1 comment:

  1. I love how you make wonderfully simple meals that emphasis a few ingredients like this one with paprika. Thanks for sharing on foodie friday.