Sweet Pepper Paste Roasted Potatoes
Sweet Pepper Paste Roasted Potatoes is one of so many global ways to prepare potatoes. This method is easy, and uses the sweet red pepper paste for a flavorful and a great change from just mashing them. Depending on my mood and the family’s requests, I often serve potatoes in various ways. Roasting potatoes is so easy. One pan makes for easy cooking and clean up, especially if you line your pan with parchment paper. Besides the easy part, roasted potatoes goes well as a side to so many main dish elements. Sweet Pepper Paste Roasted Potatoes demonstrates the Alentejo flavor of the dish.
Serves 6
- 2 garlic cloves, halved
- 1 teaspoon sweet paprika
- 1 scant tablespoon Sweet Red Pepper Paste
- 1 bay leaf crumbled
- 3 tablespoons finely chopped parsley, divided
- ¼ teaspoon ground black pepper
- 2 tablespoons white wine
- 2 tablespoons olive oil
- 6 medium-large red bliss or other roasting potatoes, peeled, rinsed, pat dry
- Preheat oven 375°F
- With a mortar and pestle, mash the garlic with the paprika, forming a paste. Incorporate the pepper paste, bay leaf, two tablespoons of the parsley black pepper, and wine. Drizzle in the olive oil, and mix into a spreadable paste.
- Cut potatoes into quarters. In a bowl, mix the potatoes with the seasoning paste, turning to coat completely. Transfer to a roasting pan or baking dish and spread them out so they are not crowded or they will just steam. Cover with foil. Roast for 30 minutes in the preheated oven, remove foil, turn the potatoes and continue to roast for 30 minutes more, uncovered, until tender. Adjust salt, only if needed. Serve the potatoes with a scattering of finely chopped parsley.
