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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings
Calories 281
Calories from Fat 106		(37%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 95mg		3%
Potassium 993mg		28%
Total Carbohydrate 41.2g		13%
	Dietary Fiber 5.4g	21%
	Sugars 2.1g
Protein 4.9g		9%
detailed view... how is this calculated?

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Potatoes With Plenty of Peppy Paprika

Recipe #130251 | 23 min | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Cookgirl
Jul 18, 2005

Mom taught me how to prepare this recipe the other evening. I have vague recollections of my mother preparing this. The paprika gives the potatoes a lovely color. Easy to make and delicious side dish, especially with fish! Bear in mind that all measurements are estimated.

SERVES 4 -6 (change servings and units)

Ingredients

2-2 1/2 lbs russet potatoes or yukon gold potatoes or white potatoes, scrubbed and peeled
1/2-1 tablespoon paprika
1 lemon, juice of
1/4 cup butter, approximately
salt, to taste
fresh minced parsley, for garnish

Directions

1
Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender.
2
Transfer potatoes to large mixing bowl.
3
Add remaining ingredients and mix in well. Break up the potatoes into bite size chunks. (You're not mashing the potatoes unless you want to. But this is what Mom dictated so I listen and obey.).
4
Taste and adjust seasoning as necessary. Transfer potato mixture to serving bowl.
5
Garnish with fresh minced parsley.
6
Enjoy!
7
NOTE: The leftover potatoes make perfect potato pancakes the next morning for breakfast. Add an egg and some flour to the potato mixture, mix well and fry in a little bit of oil until golden.

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Featured Reviews for This Recipe

From: Chef #1114821

On Oct 10, 2009

Sooo good. It pleased all my picky eaters, adults and children alike. This has been added to our weekly quick, easy and tasy favorites. We followed per instructions but then lightly fried.

0 people found this review helpful

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From: buzzsau

On Nov 15, 2008

This was very good. We had it with steak and it was a nice counterpart to the steak. Really set off the meal. Will definitely fix again when I want a different kind of potato dish. Thanks for the recipe!

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From: *Parsley*

On Aug 3, 2005

Yep! These are peppy!! I used Yukon Gold Potatoes. I kind of "smashed them, but left them very chunky. They get a really nice burnt orange color, which is nice because I could serve them w/ cauliflower without the plate looking all "white." With all that paprika, you really only need minimal salt. I knew hubby would think they were a bit dry, which they are, (I didn't want to add more butter)so I served them with a dallop of light sour cream on top. The cool, creaminess of the sour cream went well with the "peppiness" of the paprika. (Sorry this review got so long!) Thanx for sharing Mom's recipe. I'll be making these agian.

3 people found this review helpful

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From: ~Rita~

On Oct 16, 2005

Very good but I would cut back on the lemon and add much more butter!I did make your recipe for pancakes #125305 with the leftovers! Now those are REAL good!

1 person found this review helpful

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