Jolly, my grandma, has been making this dish since her first marriage, which was 72 years ago. It is a family favourite. This side dish is a staple in our small family. Grandma’s roast potatoes are crispy and aggressively seasoned. The oil is paprika-stained, so it lingers on your lips.
Many potatoes work, depending on the variety you have. Grandma does not like those “itty-bitty” ones, which are gourmet and expensive. The oven temperature should be hot, but it could be either depending on your mood. What do you think? “Never!” Grandma never measured the oil and spices. “Never!” She permitted me to measure the oil and spices, but I declined. This is not how they are made.
A few notes: You can expect 1/4 to 1/2 pound of potatoes for each person. I don’t know my relatives as well as you. We love red potatoes, but Yukons and russets can be used. You don’t need to buy the most expensive olive oil. Something cheap will do the job. It would be best if you used more paprika than you think. Also, don’t substitute smoked or hot for paprika. Grandma would not approve.
The flavour is also better than the texture. The potatoes are properly seasoned before they get boiled. This makes them happier, which makes Grandma happier, which makes me happier.
After they’re almost tender, drain them and place them on a sheet pan. Next, add olive oil, sweet and paprika, garlic powder and dried rosemary to the pan. Finally, season with salt and pepper. This simple spice mix is what makes Grandma’s recipe so special. You can’t add fresh rosemary or garlic to alter the result, so don’t do it.
Also, measuring is not allowed here. Even though she has made these potatoes hundreds of times, Grandma never measured the oil and spices. “Never!” She permitted me to “measure it out, and you’ll know, if I want to write a cookbook”, but, for once, she refused to. This is not how they are made.
Ingredients
- Potatoes (I don’t care which kind)
- Salt and black pepper (“a heavy-handed.”
- Extra-virgin olive oils (“enough for coating”)
- Sweet paprika (“a lot!”
- Garlic powder is “never fresh.”
- Dry rosemary (just a tiny bit)
Directions
- Bring a large pot of water to boil. While the water boils, you can peel the potatoes or leave them whole.
- Salt boiling water and boil potatoes until the fork come out clean.
- Drain the potatoes and transfer them to a sheet pan with a rimmed surface. Let the potatoes cool down while heating the oven to 400°F or 425°F.
- The cooled potatoes should be dipped in oil until they are coated. Season the potatoes with plenty of paprika, salt, and garlic powder. Sprinkle some rosemary on top. Mix everything. You should enjoy the seasoned oil. Adjust as necessary. Spread the potatoes out so that they are in an even layer. Cut each side down.
- Toast them until golden brown and crispy. Stir with a spatula halfway through. They are best served hot but can also be served warm.
