Spicy Paprika Potatoes


Since I last posted I’ve been in something of a culinary rut. I made a few things that I was really underwhelmed with (Veggie Stir fry and Jerk Shrimp Pasta, if you must know).

I don’t like being in a food rut, because, well, it means I’m hungry. I really don’t like eating things I don’t like (fairly intuitive), so when I have an occasional and somewhat inevitable food miss, I push food around my plate with my fork and sulk in the corner.

Today, I decided my food rut would end. I went deep into my arsenal of Food-Ideas-I-Cannot-Possibly-Mess-Up and pulled out Spicy Paprika Potatoes.

I’ve tried Papas Bravas a few times (if you haven’t you must!) and decided to go with a variation that I felt would go well with the chicken I was making (I will post about that next).

I put together a spice mixture (I put together a spice mixture for everything these days!), which included: paprkia, cayenne pepper, garlic salt, and minced onion flakes. I only used a smidge of cayenne pepper because I didn’t want the potatoes to be super spicy. I really love the spice that paprika has to it, so I was aiming to give the potatoes a little extra oomph! I think that worked pretty well.

The end result was FANTASTIC!!! I loved it. The potatoes were well seasoned, a little bit spicy, had a slight crust to them and most importantly, were gloriously fluffy on the inside.

These potatoes are really simple, I think, mostly because when roasting potatoes it is really difficult to over-roast them. I suppose the one caveat to that is, if the oven temperature is too high then they will probably go from creamy and fluffy to extra crispy, but if you stick to something moderate (350F-375F) you really CAN’T mess it up.

I used Dutch baby potatoes (so cute) and cut them into big chunks before par-boiling them for about 10 minutes. This is an important step to help your potatoes become nice and fluffy.

All said and done, I roasted the potatoes for about an hour, maybe an hour and 15 minutes. While, this dish is fabulous, it isn’t a quickie, so I wouldn’t make it if I were in a rush. Even though it probably takes close to two hours in total (start to finish), most of that time is unattended. Once the potatoes are in the oven, flip them once or twice and go about your day!

Happy Eating! 🙂

8 Dutch baby potatoes, cut into big chunks

1 1/2 tsp Paprika

1/8 tsp Cayenne Pepper

1 1/2 tsp Garlic Salt

1 tsp Minced onion flakes

2 tbsp Extra Virgin Olive Oil

1. Boil potatoes until tender (about 10 minutes).

2. In the mean time, mix together the spices and add 1 tbsp Extra Virgin Olive Oil.

3. When potatoes are ready, drain and give them a rough shake in a colander (to rough up the edges, an important lesson I learned from Jamie Oliver).

4. Put potatoes in a baking dish and add spice mixture. Make sure to thoroughly stir so that all the potatoes are well coat. Give the dish a shake so the potatoes are not in a lump on one side.

5. Bake in the oven at 350F for 1 hour- 1 hour 15 minutes. Half way through, flip potatoes over and drizzle with remaining tbsp of Extra Virgin Olive Oil.


Luck O’ the Irish Soda Bread


St. Patrick’s Day is a holiday I fully support. In some ways it is kind of like the kick-off party to spring: it brings in lots of fun, friends and booze. Plus, it’s the only holiday where bearing my freckles is not only acceptable, but encouraged.

The best part of St. Patrick’s Day, in my humble opinion, is Irish soda bread.

Irish soda bread is kind of a funny thing, because when made well it is FANTASTIC and when made poorly it is coarse, dry and just not very good at all. My first experience with Irish soda bread was of the latter variety and I was not particularly excited to give the bread a second chance. However, I had to make it for Home Ec in high school, and much to my surprise, I absolutely loved it. Just goes to show that a good recipe really makes a difference.

I have been using that same recipe from Home Ec ever since. I will note that this recipe yields an Irish soda bread that is moister and cakier than most traditional varieties. I happen to like that better. If a drier bread is what you’re after, then this recipe is not for you. However, I have found that you can compensate for this by overcooking the bread a little. A LITTLE.

The difference between a doughy bread, a slightly crunchier, drier bread, and a burnt bread is, in all seriousness, 5 minutes (or less). So be careful. Generally I find cooking the bread the full 60 minutes will give me a bread that I am very happy with.

So give it a whirl! Let me know what you think! And most importantly, have a very happy St. Patrick’s Day!

One more thing! Don’t skimp on the raisins!

Happy Eating 🙂

3 ½ c flour

¾ c Sugar

2 tsp Baking powder

½ tsp Baking soda

½ tsp Salt

¾ butter, soft

1 egg

1 ¼ c Buttermilk

½-1 c Raisins

  1. Preheat oven to 350 and grease pan.
  2. Measure flour and sugar into a large mixing bowl. Add baking powder, baking soda and salt.
  3. Mix softened butter to the flour mixture. It should look fairly crumb-y when it is mixed.
  4. Mix buttermilk and egg together in a separate bowl.
  5. Add buttermilk mixture to flour mixture and mix well. The mixture will be VERY thick. Stir in raisins.

1 large loaf = 55-60 minutes or 4 or 5 small loaves = 30 minutes