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Betty's Roasted Red Potatoes with Smoked Paprika -- Easter

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Betty demonstrates how to make Roasted Red Potatoes with Smoked Paprika for the Easter Table. This is an easy, tasty, and attractive way to serve potatoes at a large dinner.
Ingredients:
6 large red potatoes, rinsed and dried
3 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
coarse salt and freshly ground black pepper, to taste
Cut potatoes into 1-inch chunks, leaving the skin on. Place into a large bowl. Cover the bowl with plastic wrap and microwave on HIGH for 5 minutes. (Check with a fork a few times. The potato chunks should be very hot and beginning to soften, but they should not be mushy.) Remove potato chunks from microwave and set aside. In a small bowl, stir together olive oil, smoked paprika, and garlic powder. Pour mixture evenly over the potato chunks. Season to taste with coarse salt and freshly ground black pepper. Toss gently, until potato chunks are coated. Pour coated potato chunks into a 13-inch by 9-inch by 2-inch baking pan that has been lined with aluminum foil for easy cleanup. Bake at 425 degrees (F) for about 15 minutes, stirring once after about 8 minutes. When potatoes are done, remove them from the oven, transfer them to a nice serving bowl, and serve immediately. Enjoy! --Betty ♥♥♥

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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from www.Amazon.com or www.CreateSpace.com
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Category
Food
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