Golden Potatoes with Paprika and Onions

As featured in Holiday 2023 issue of The Applegatarian.

 

"For as long as I can remember, these roasted potatoes have been on my family's Thanksgiving menu. They are soft on the inside and crispy on the edges, and the combination of paprika and onions makes their flavor stand out among other dishes. Even as a child, my mom would make these and I couldn't wait for them to come out of the oven. As if we needed another thing to fight about, we all clamored for the potatoes at the bottom of the pan because they were the crispiest. To me, this isn't just another dish at the table but a pan full of memories with my family and the strong heritage that my parents passed on to me through their recipes and traditions." - Gina Gancheva, Applegate Brand Director 

 

The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.

 

Ingredients

  • 2 pounds Yukon Gold potatoes, cut into wedges 
  • 1 large yellow onion, halved, quartered and sliced 
  • 4 tablespoons extra virgin olive oil, plus more for coating the pan 
  • 1 tablespoon kosher salt 
  • 1 tablespoon paprika 
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Coat a large baking dish (metal or glass) with some olive oil. 
  2. Place the potato wedges and sliced onions in a large bowl. Add the 4 tablespoons olive oil, paprika, salt, and pepper and toss until vegetables are fully coated. 
  3. Spread mixture evenly in the baking dish and roast for 20 minutes. Using a wooden spatula or spoon, carefully stir the potatoes and roast for another 20 minutes or until the potatoes are tender when poked with a knife. 
  4. Remove from the oven, season with salt and pepper to taste, and serve immediately.