Have you ever had Spanish smoked paprika? If you haven’t you need to run, not walk, to your supermarket and buy some. It is hands-down my favorite seasoning for potatoes, rice and a whole mess of other things. In fact, Scott likes to joke that it’s my “signature spice.”
Whatever. It’s not like I’ve put it on dessert or anything. Although now that I mention that…
Jokes aside, smoked paprika is amazing. It adds a serious smoky flavor (shocking!) to your dish and with a bit of salt and rosemary is a great spice rub for meat.
I am waxing poetic because I recently added it to some sexy, sexy potatoes I made to go with the Rockstar chicken this weekend. Hassleback potatoes are a pretty easy way to add a certain sexiness to roasted potatoes. However, if you can’t be bothered or don’t have time to deal with the admittedly kind of fussy slicing, feel free to adapt the recipe to just use quartered potatoes. They’ll taste just as good (although you probably will want to cook them for a bit less time).
Here’s what you’ll need to make these hassleback potatoes happen:
- 4 waxy potatoes (I used Red Bliss) ($1.32)
- 4-5 cloves garlic, thinly sliced ($0.75 a head)
- 1 tablespoon butter, melted ($4.89 a lb)
- 1 teaspoon smoked paprika ($3.99 a jar)
- 1/2 teaspoon kosher salt ($0.99 a can)
- 1/2 teaspoon fresh rosemary, chopped ($1.49 a bunch)
Total: $13.43 for 4 servings or $3.36 a serving.
OK, so start by cutting the potatoes. The idea is to cut it thinly (about 1/4 inch) *almost* all the way through the potato, but not all the way. Honestly, if you’re decent with a knife, this is easier than it sounds. You can also do something to stop the knife, like put a skewer through the bottom of the potato or sit the potato in a big spoon. Either way, if you end up going through it’s not a big deal, the potato will still taste good.
Once you’re done cutting the potatoes, slip your sliced garlic between the slices. You should end up with something that looks like this:
After you’re done, pop the potatoes in a baking dish and brush with the butter, then sprinkle with the paprika, salt, and rosemary.
Put them in the oven for about an hour at 425 degrees. When they come out they should be crispy on top and still soft on the inside.