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SMASHED RED-SKINNED BABY POTATOES
WITH CHIVES & PAPRIKA |
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SERVES 8 | |||
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1. Preheat the oven to 425° F (preferably set on convection roast). 2. Place the potatoes in a deep pot, add water to cover and 1 tablespoon of salt, and cook until tender when pierced with a knife, about 25 minutes. Drain and place in a roasting pan. Cool to room temperature, then smash with your hands into large chunks. 3. Add the olive oil, wine, the remaining 1/2 teaspoon of salt, the pepper, and 1/4 teaspoon of the paprika, and toss well to coat. 4. Roast in the preheated oven until golden brown, about 45 minutes,
shaking the pan often so the potatoes cook evenly. Stir in the remaining
1/4 teaspoon paprika, the chives and the garlic and serve hot. |