Bluma’s Soft Roasted Potatoes
source: Nathanael Coyne
I’ve long made roasted potatoes, but mine always come out crispy instead of soft. While crispy is delicious right out of the oven, it becomes soggy after just a short while. Since I often make food several hours before serving it, this was a problem for me. I needed a recipe for a roasted potato that never developed a crust.
In stepped my sister-in-law to save the day.
I received this recipe after trying it out at her home. It’s easy to make, delicious and stays nice for days. The only problem is that it is higher in calories than my usual potato recipes, so I can’t make it as often as I’d like.
6 medium potatoes, cut into quarters or eights
6 tablespoons oil (I’ve used both olive and canola successfully)
1 1/2 tablespoons sweet paprika
1 tablespoons salt
pepper to taste
Preheat oven to 350 degrees.
Combine all ingredients in a large pan, making sure there is no overlapping.
Cook till soft (1 to 2 hours, depending on the size of the potato pieces).