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).