Is there anything more satisfying than a warm, crunchy potato? We enjoy them all ways at our place — baked, pan fried, mashed. For breakfast, lunch and dinner. But when we discovered this recipe last summer, we forgot all other potato dishes. My kids found it in DK Children’s Cookbook by Katharine Ibbs one day when they were meal planning and making dinner (I love this about summertime!) and my adaptation is on our recipe speed dial now. Best part, my picky eaters became paprika aficionados in the process. Win. Win.
Makes 4 servings
- 4 small baking potatoes
- 2 Tbsp. olive oil
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. ground Hungarian paprika
- Preheat oven to 425°F. Scrub potatoes and pat dry. Slice each potato in half lengthwise, then cut into smaller wedges until your slices are not too fat and not too long.
- Place potato wedges into a large mixing bowl. Add oil and spices and stir until all is well-coated. Spoon the potatoes onto a cookie sheet or into a roasting pan. Bake for 20 minutes, stirring once halfway through.
- Test if your potatoes are done. They should be crisp on the outside and tender when stuck with a fork. Serve warm.