Description
These will forever be known as Gadi's potatoes in our home. These soft, slightly crispy potatoes, flavored with lots of onion and garlic and a great paprika flavor, make the perfect breakfast potatoes. But for me, just pass me the pan and I'll eat them for every meal! Or make them my meal!
Ingredients
2 to 3 T of vegetable oil or chicken or duck fat
1 large onion rough chopped
3 garlic cloves, minced
1 T plus 1/2 t sweet paprika
1/2 t spicy paprika
1/2 t smoked paprika
1 t kosher salt or to taste
2 lbs Yukon gold potatoes, peeled and cut into bite-sized pieces
A few grindings of fresh black pepper
Instructions
Preheat the oven to 375. Lightly grease a 13 x 9 pan with 1 T of schmaltz or oil.
Heat the remaining oil or schmaltz in a large skillet over medium heat. Add the onions and cook until translucent, about 10 minutes. Stir in the garlic, paprikas, and salt and cook stirring frequently for about 3 minutes. Do not let the paprika burn.
Add the potatoes, stirring well to coat with the onion and paprika mixture, and then spoon into the prepared dish.
Roast for about 45 minutes, stirring halfway through or until the potatoes are cooked and beginning to crisp on the edges.
Add a few grinds of black pepper before serving.
Notes
Notes: If you want the potatoes crispier add them back to the skillet and fry for a few minutes on medium high heat. Be careful though, because the paprika can burn. Or use a larger pan in the oven and spread the potatoes out, so they can roast and become a touch more crisp.
Good paprika makes a huge difference! I used Szeged paprika or use those found in Israel or Turkey.
