Crispy Roasted Red Potatoes with Paprika and Caraway
Red potatoes in quarters, olive oil, paprika, and caraway, roasted hard until the cut faces go brown and crisp. Four ingredients and an hour of oven. The caraway is what makes it read Eastern European rather than generic roast potato.
Ingredients
- 2 lb red potatoes, quartered
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon caraway seed
- Salt and black pepper
Instructions
Heat the oven to 425°F.
Quarter the potatoes, leaving the skin on. Cut them to an even size so they finish together.
Toss in a bowl with the olive oil, paprika, caraway, salt, and pepper until every piece is coated.
Spread cut side down in a single layer on a sheet pan. Crowding is what steams them instead of browning them, so use two pans if you need to.
Roast 25 minutes, then turn them and roast another 15 to 20, until the cut faces are deep brown and crisp and a knife goes through easily.
Salt again out of the oven, while they are still hot.
Notes
Quantities are a starting point — run the paprika and caraway up or down by taste.
Cut side down and untouched for the first 25 minutes. Every time you stir them early you break the crust that is forming.
Dry the potatoes after cutting if they have been sitting in water. Wet potatoes will not crisp.
Caraway seed goes in whole. Crushing it makes the flavor sharper and more medicinal.
Smoked paprika instead of sweet changes the dish entirely and is worth trying once.
Goes with the oven-roasted chicken thighs and pan gravy, or anything with sour cream on the side.