Smoked Paprika Potato Wedges Recipes

EASY PAELLA WITH SMOKED PAPRIKA

Steps:

• Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
• Measure out all the remaining ingredients before you start. The cooking process goes fast!
• Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
• In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
• If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
• When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice.
• In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
• When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

SMOKED PAPRIKA POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
• Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
• Pour wedges into the hot baking pan.
• Bake in the preheated oven until crisp and golden, about 40 minutes.

PAPRIKA POTATO WEDGES

Steps:

• Wash the potatoes with cold water, pat them dry with kitchen towel, then cut them into wedges. You can peel the skin off, if you wish, but I prefer it on.
• Place the wedges in a re-sealable plastic bag together with all the other ingredients.
• Seal the bag and give it a good shake, so that they wedges get coated nicely.
• Preheat the oven to 220 degrees C (430 Fahrenheit).
• Place the wedges onto a roasting tray and bake for 35 minutes or until crisp and golden-brown.
• Serve with the sauce of your choice.

SMOKED PAPRIKA POTATOES RECIPE BY TASTY

Steps:

• Cut the potatoes into wedges. Add the wedges to a pot of cold salted water, then bring to a boil. Cook until the potatoes are almost tender, about 10 minutes, then drain. Spread the potatoes on a baking sheet.
• In a small bowl, mix together the paprika, salt, and pepper.
• Drizzle the potatoes with 1 tablespoon of olive oil and season with the spice mixture.
• Heat a grill pan over medium-high heat. Grease the grill with grapeseed oil. Add the potatoes to the hot grill and cook until grill marks form on both sides, about 2 minutes per side.
• Remove the potatoes from the grill, drizzle with the remaining tablespoon of olive oil, and garnish with more paprika and the parsley.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!

SWEET POTATO WEDGES WITH PAPRIKA

Steps:

• Preheat the oven to 200C and line a baking tray with parchment paper.
• Place the wedges on the baking tray and drizzle olive oil over the potatoes. Sprinkle over the sweet paprika, cinnamon and pink Himalayan salt. Give them a good shake so the potatoes are all covered. Spread out on the baking tray in a single layer.
• Bake for 25-40 minutes, depending on the size of the potato wedges. Have a check on them after 25 minutes and then bake further as needed until they are crisp on the outside but soft in the middle.
• Serve immediately and enjoy!

BAKED PAPRIKA POTATO WEDGES

Steps:

• Preheat your oven to 180*C (160*C fan assisted)/ 350*F Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. You want just enough to help the spices coat the wedges evenly. Now transfer the wedges onto a baking sheet or roasting tin covered with parchment paper. Bake for around 30 minutes - or until the potatoes are nice and soft on the inside and golden on the outside.

SMOKED PAPRIKA POTATO WEDGES

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.
• Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.