Community Pick
Potatoes With Plenty of Peppy Paprika

photo by Tea Jenny





- Ready In:
- 23mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 - 2 1⁄2 2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes, scrubbed and peeled
- 1⁄2 - 1 tablespoon paprika
- 1 lemon, juice of
- 1⁄4 cup butter, approximately
- salt, to taste
- fresh minced parsley, for garnish
directions
- Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender.
- Transfer potatoes to large mixing bowl.
- Add remaining ingredients and mix in well. Break up the potatoes into bite size chunks. (You're not mashing the potatoes unless you want to. But this is what Mom dictated so I listen and obey.).
- Taste and adjust seasoning as necessary. Transfer potato mixture to serving bowl.
- Garnish with fresh minced parsley.
- Enjoy!
- NOTE: The leftover potatoes make perfect potato pancakes the next morning for breakfast. Add an egg and some flour to the potato mixture, mix well and fry in a little bit of oil until golden.
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Reviews
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Tweaks
-
mmllllfflmglrrm! (Sorry, had a mouthful just then.) Very nice change from the regular old tater dish. I think I put too much paprika in though, or maybe I shouldn't have used sweet Hungarian? I loved the lemony tang, but it might be a bit much for anyone who's not a true lemon fan. I used chives instead of parsley because they needed to be used (and I love the combo) and added a bit more butter because we want to die young, but happy... "young" being relative. Overall a lovely dish that we'll repeat often. Thank you!
RECIPE SUBMITTED BY
COOKGIRl
United States