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Photo: Ali Redmond
Active Time:15 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hrServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6mediumYukon Gold potatoes, cut into bite-size pieces6tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided1tablespoonall-purpose flour1 ½teaspoonssweet smoked paprika1 ½teaspoonshot smoked paprika (see Tip)¾cuplow-sodium vegetable broth1teaspoonwhite-wine vinegar1tablespoonfinely chopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6mediumYukon Gold potatoes, cut into bite-size pieces
6tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
1tablespoonall-purpose flour
1 ½teaspoonssweet smoked paprika
1 ½teaspoonshot smoked paprika (see Tip)
¾cuplow-sodium vegetable broth
1teaspoonwhite-wine vinegar
1tablespoonfinely chopped fresh parsley
DirectionsPreheat oven to 425°F. Line a baking sheet with parchment paper.Spread potatoes on the prepared baking sheet. Drizzle the potatoes with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt; massage the oil into the potatoes. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes.Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat. Increase heat to medium-high; whisk in flour, sweet paprika, hot paprika and the remaining 3/4 teaspoon salt until smooth, about 1 minute. Whisk in broth and vinegar; cook, whisking frequently, until the sauce thickens to a consistency that’s good for drizzling, 4 to 5 minutes. Set aside.Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.To make aheadPour leftover sauce in ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag, seal and freeze for up to 1 month. To reheat sauce, place the sauce cubes in a small pan over low heat. Add vegetable broth as needed until desired consistency is reached.EquipmentParchment paperTipIf you can’t find hot smoked paprika, replace it with sweet Hungarian paprika and add 1/8 teaspoon cayenne pepper for heat.Originally appeared: EatingWell.com, August 2022
Directions
Preheat oven to 425°F. Line a baking sheet with parchment paper.Spread potatoes on the prepared baking sheet. Drizzle the potatoes with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt; massage the oil into the potatoes. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes.Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat. Increase heat to medium-high; whisk in flour, sweet paprika, hot paprika and the remaining 3/4 teaspoon salt until smooth, about 1 minute. Whisk in broth and vinegar; cook, whisking frequently, until the sauce thickens to a consistency that’s good for drizzling, 4 to 5 minutes. Set aside.Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.To make aheadPour leftover sauce in ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag, seal and freeze for up to 1 month. To reheat sauce, place the sauce cubes in a small pan over low heat. Add vegetable broth as needed until desired consistency is reached.EquipmentParchment paperTipIf you can’t find hot smoked paprika, replace it with sweet Hungarian paprika and add 1/8 teaspoon cayenne pepper for heat.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Spread potatoes on the prepared baking sheet. Drizzle the potatoes with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt; massage the oil into the potatoes. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes.
Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat. Increase heat to medium-high; whisk in flour, sweet paprika, hot paprika and the remaining 3/4 teaspoon salt until smooth, about 1 minute. Whisk in broth and vinegar; cook, whisking frequently, until the sauce thickens to a consistency that’s good for drizzling, 4 to 5 minutes. Set aside.
Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.
To make ahead
Pour leftover sauce in ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag, seal and freeze for up to 1 month. To reheat sauce, place the sauce cubes in a small pan over low heat. Add vegetable broth as needed until desired consistency is reached.
Equipment
Parchment paper
Tip
If you can’t find hot smoked paprika, replace it with sweet Hungarian paprika and add 1/8 teaspoon cayenne pepper for heat.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)128Calories6gFat18gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
