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Roast Potatoes with Paprika

Yield Makes 6 servings

Ingredients

  • 3 pounds potatoes (about 8 medium), preferably Yukon Gold, cut into 1 1/2-inch chunks
  • 1/2 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 1/2 tablespoons paprika
  • 1 cup mayonnaise

Nutrition Information

  • calcium 37.91 mg
  • calories 598.82
  • caloriesfromfat 71 %
  • carbohydrate 40.84 g
  • cholesterol 21.71 mg
  • fat 47.67 g
  • fiber 4.68 g
  • iron 2.71 mg
  • protein 5.25 mg
  • satfat 5.69 g
  • sodium 788.55 mg

How to Make It

  1. Heat oven to 450° F. Place the potatoes in a shallow roasting pan. In a small bowl, whisk together the oil and vinegar. Drizzle the mixture over the potatoes and toss well. Combine the salt, pepper, and paprika in a small bowl. Sprinkle the mixture over the potatoes and toss to coat. Spread the potatoes in a single layer. Roast until the potatoes are crisp and golden, about 1 hour. Serve hot with the mayonnaise.