Lemony Golden Potatoes with Smoked Paprika & Cilantro

Temps des Fêtes 2014
food and drink

BY: Amy Rosen

These are rich and lemony with a hint of smoke and spice, and the fresh cilantro lends an amazing herbaceous flavour. That said, if you know some of your guests don’t like cilantro, feel free swap it out with parsley. Nobody should miss enjoying these taters!

3 lbs (1.5 kg) small Yukon gold potatoes, about 8
½ cup (125 mL) extra virgin olive oil
3 lemons, juiced, about ½ cup (125 mL)
½ cup (125 mL) fresh chopped cilantro, divided
1½ tsp (7 mL) sea salt
1 tsp (5 mL) smoked paprika

1 Preheat oven to 450°F (230°C).

2 Peel and slice potatoes into eighths.

3 In a large ovenproof dish, toss potatoes with olive oil, lemon juice, ¾ of cilantro, salt and paprika. Roast, uncovered, for 50 minutes, flipping potatoes halfway through cook time. When done, potatoes will be golden brown and crispy on the outside. Transfer potatoes to serving dish, garnish with remaining cilantro and serve immediately.

Serves 6

What to Serve