Smoked Paprika & Rosemary Roasted Potatoes

Ingredients

• 2 lbs (approx. 1 kg) Maris Piper or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 3 tablespoons olive oil
• 1 tablespoon sweet smoked paprika
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper for easier cleanup, if desired.
2. Prepare Potatoes: In a large mixing bowl, combine the potato chunks, olive oil, sweet smoked paprika, chopped fresh rosemary, garlic powder, sea salt, and black pepper.
3. Season Evenly: Toss everything together thoroughly, ensuring all the potato chunks are evenly coated with the oil and seasonings.
4. Arrange for Roasting: Spread the seasoned potatoes in a single layer on the prepared baking tray. Ensure they are not overcrowded; if necessary, use two baking trays to allow for proper roasting and crisping. Crowding will steam the potatoes rather than roast them.
5. Roast to Perfection: Roast in the preheated oven for 35-45 minutes, flipping the potatoes halfway through the cooking time. Continue roasting until they are golden brown, tender on the inside, and wonderfully crispy on the outside.
6. Serve Hot: Remove from the oven and serve immediately.

Serving Suggestions

These roasted potatoes are incredibly versatile. Serve them alongside grilled meats like steak or sausages, a classic Sunday roast chicken, or with a hearty vegetarian main. They also make a fantastic substantial snack on their own, perhaps with a dollop of aioli or a sprinkle of fresh parsley.

Pairing Tips

• Beer: The earthy potatoes and smoky paprika notes are a dream with malty beers. Try an Amber Ale, a crisp Lager, a robust Pale Ale, or even a darker, sweeter Dark Mild. The subtle bitterness and caramel notes in these beers will complement the dish beautifully.
• Whisky: For whisky lovers, a lightly peated Scotch Whisky can echo the smoky paprika, creating a harmonious pairing. A smooth Bourbon with its vanilla and caramel notes also works surprisingly well.
• Wine: A medium-bodied Pinot Noir or a dry, unoaked Chardonnay can complement the savoury flavours without overpowering them.