2 pounds small new potatoes, quartered
2 teaspoons kosher salt
1/3 cup olive oil
1 tablespoon minced garlic
1/4 cup minced shallots
2 teaspoons minced fresh rosemary
1/2 cup diced sweet red bell pepper
Paprika for sprinkling
Juice of 1/2 lemon
freshly ground black pepper
Preheat the oven to 375. Place the potatoes in a roasting pan and toss with the salt, then with the olive oil. Set the pan on a burner over medium-high heat. Cook, stirring frequently, until the potatoes are just beginning to soften, but not brown, about 10 minutes. Transfer the pan to the oven. Bake uncovered for 15 minutes, stirring every 5 minutes with a spatula, pushing under the potatoes each time to make sure they don’t stick to the pan. Stir in the garlic, shallots and rosemary. Cook another 15 minutes, stirring every 5 minutes. Stir in the bell pepper and sprinkle with enough paprika to make a light coating. Bake until nicely browned, about 15 minutes longer, stirring every 5 minutes. Remove from the oven. Cool to room temperature. Sprinkle the lemon juice over the top. Add a few grinds of pepper and serve.
Notes: Once in the oven, I didn’t do the umpteen “stir every 5 minutes,” but kept an eye on them to make sure they weren’t sticking, stirring about every 10 minutes.
Originally made and reviewed here.