Paprika Oven Roasted Potatoes
From Everybody's San Francisco Cookbook.
- Ready In:
- 2 lbs new potatoes, quartered
- 1⁄2 cup olive oil
- 6 tablespoons butter
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons fresh oregano leaves
- 2 teaspoons fresh thyme leaves
- 2 tablespoons paprika
- 1⁄2 teaspoon white pepper
- 2 tablespoons flour
- 1⁄2 cup hot chicken broth
- Preheat oven to 400 degrees.
- Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.
- Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.
- In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.
- Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
- Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.
- Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
- Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.
- Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.
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