Paprikaovenfries Recipes

PAPRIKA OVEN FRIES

Steps:

• Preheat oven to 450 degrees. Cut potatoes into 1-inch-wide wedges. Transfer to a rimmed baking sheet; toss potatoes with oil and paprika; season with salt and pepper.
• Bake potatoes in a single layer, cut sides down, until they loosen easily from the sheet, about 25 minutes. Turn the potatoes; continue to bake them until fork-tender and crisp, 25 to 30 minutes more.

SMOKY PAPRIKA HOME FRIES

Steps:

• Heat the oil in a cast iron pan, on the grill or stove, over medium heat. Add the onion and cook until caramelized. Add the potatoes, and garlic and cook until warmed through. Stir in the paprika and parsley and transfer to a serving bowl. Garnish with cilantro sprigs, if desired, and serve.

PAPRIKA FRIES WITH DILL MAYO

Steps:

• For the fries: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Stir the salt into a large bowl of cold water until dissolved, then add 1 cup ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.
• Toss the potatoes in the oil on the baking sheet. Bake, tossing halfway through, until browned, about 1 hour.
• Combine the paprika, garlic powder and onion powder in a small bowl. When the potatoes are done baking, toss with the spice mixture and season as desired with salt and pepper.
• For the dill mayo: Meanwhile, combine the mayonnaise, yogurt, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries.

PAPRIKA OVEN FRIES

Steps:

• Preheat oven to 450°F.
• Cut potatoes into 1-inch-wide wedges. Transfer to a rimmed baking sheet; toss potatoes with canola oil and paprika; season with salt and pepper.
• Bake potatoes in a single layer, cut sides down, until they loosen easily from the sheet, about 25 minutes. Turn the potatoes; continue to bake them until fork-tender and crisp, 25-30 minutes more.

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

SMOKY PAPRIKA PEPPERS

Steps:

• Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
• Heat the grill to high. Cut the peppers in half (leave the stalks in place - they'll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
• Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you're planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.