Smoky Paprika Home Fries Food

PAPRIKA FRIES WITH DILL MAYO

Paprika Fries with Dill Mayo image

Provided by Molly Yeh

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons kosher salt, plus more to taste
2 pounds russet potatoes, cut into wedges
3 tablespoons neutral oil
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Greek yogurt
4 teaspoons grainy mustard
3 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

Steps:

For the fries: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Stir the salt into a large bowl of cold water until dissolved, then add 1 cup ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.
Toss the potatoes in the oil on the baking sheet. Bake, tossing halfway through, until browned, about 1 hour.
Combine the paprika, garlic powder and onion powder in a small bowl. When the potatoes are done baking, toss with the spice mixture and season as desired with salt and pepper.
For the dill mayo: Meanwhile, combine the mayonnaise, yogurt, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries.

HOME-FRIED POTATOES WITH SMOKED PAPRIKA

Home-Fried Potatoes with Smoked Paprika image

Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1/4 cup plus 1 tablespoon olive oil
3 russet potatoes, cut into 1-inch pieces
Coarse salt
2 onions, sliced into rings
1/2 teaspoon pimenton
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

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