Spicy Paprika Lemon Potatoes

Spicy Paprika Potatoes

Happy new week! And happy Monday!

It's is lovely and hot in California (though nothing like the steam bath that has recently swept through a large swath of the country). This will be a full day. After this post, I'm off to the West Hollywood Farmers Market to pick up some grub for this week. After reading Feast for Crows last night (Game of Thrones series book 4), I'm thinking I want to eat clams and mussels.

Yes, to answer your burning question, I am a certified nerd.

Or maybe I'll make a Fish & Smoked Oyster Chowder (my friend Jennifer Pooley gave the recipe a shout out on her delightful blog, which you must read for a burst of sunshine in your life and fabulous book recommendations).

Regardless, here is a little gem of a recipe that I cooked up first in Des Moines, using spices from All Spice, this amazing bulk spice store downtown. I'll admit that I went a little crazy in there. And you should, too. You can never have enough great spice in your life, if you ask me. Even if you're not in Des Moines, they have an online store, and their prices are fantastic. Check them out, too....

So back to my spice buying binge. I have a paprika obsession. Not that bland stuff from the grocery store that tastes like nothing. But Hot Smoked Paprika, which is what I bought at All Spice.

Taking a page from the Spanish handbook (Patatas Bravas is one of my favorite dishes in the world), I decided to roast potatoes with the spice, and then serve them tossed with lemon juice. This is a healthier take on the Spanish recipe, in which the potatoes are fried and served with an aioli of sorts. And yes, it does not lack in flavor in any way whatsoever.

I loved this recipe -- and the spice -- so much, that I made it again in Los Angeles. It's going into my permanent rotation at home. And it should go into yours, too.

Spicy Paprika Potatoes
Serves 4-6 people
Cooking time: about 50 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 6 cups red potatoes, chopped
• 1 tablespoon hot smoked paprika (you can add more to make them spicier)
• 1/4 cup extra virgin olive oil
• salt
• juice of one lemon, plus wedges for garnishing

Directions

1. Preheat the oven to 425 degrees. 
2. Place the potatoes in a roasting pan and toss with the olive oil and smoked paprika. Salt generously. 
3. Roast them in the oven for about 40-50 minutes, turning them one or twice, until their crispy, but still soft on the inside.
4. Remove from the oven and toss with the lemon juice. Garnish with the lemon wedges. Enjoy!

Source for Ingredients

• hot smoked paprika from All Spice
• red potatoes and lemons from West Hollywood Farmers Market

Wine Pairing

With this spicy recipe, we drank the Saxum James Berry "32" (2006). This crazy, amazing, dazzling bottle of wine -- an experimental cuvee -- earned a stunning 97 points from Robert Parker. Sadly, only 100 cases were produced, and we were the lucky recipients of this bottle. A blend of 43% Syrah, 38% Grenache, and 19% Mourvedre, it was aged 32 months in small barrels (that's what the "32" refers to). this wine was everything you would want from a bottle of Saxum -- and more! Deep black, inky, voluptuous, full of licorice and lavender, long finish.

In short, a masterpiece! I cannot wait to drink more of their huge, brilliant wines! For any wine lover, Saxum is a must taste situation.