Paprika Parmentier Potatoes

By: Deborah

Seasoned perfectly, crisp and golden on the outside and tender on the inside.

PREP: 10

COOK: 40

TOTAL: 50

Course: Side Dish

Cuisine: French

Servings: 4 people

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

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS floury potatoes, maris piper, oven baked, roast potatoes, smoked paprika

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