recipe reviews for:

Brilliant Potatoes With Paprika and Caramelized Onions

“I have been making it since I was a teenager, and everyone in the family always requests it when I make dinner. I have shortened the prep time using canned, whole, white potatoes, instead of boiling my own. The results are just as delicious. If you are opposed to canned potatoes, use fresh, boiled potatoes. These potatoes make fantastic leftovers too! This is the first time I have ever given out the recipe. I hope you all enjoy it as much as we do!”

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Reviewed: Aug. 23, 2009

A definite keeper, my family loved them. I followed the recipe exactly except for using fresh potatoes instead of the canned. I peeled them, quartered them and put them in the microwave for 4 minutes before proceeding with the rest of the recipe. Thanks!

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SaltyJenn

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Reviewed: Apr. 1, 2009

These were really lovely! My very picky husband said I have to make these all the time now! I left out the dried minced garlic because I didn't have any, but I don't think it really needed it in addition to the salt and powder, imo. And I just mixed the paprika in with the rest of the spices. Also, I didn't put on the extra butter at the end and I don't think I will when I make these again. Thirdly and lastly, caramelising onions takes longer than 10-15 minutes and on a lowish heat, but they are a great addition to these tasty potatoes! :D Thanks so much!

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Claudia

Cooking Level: Beginning

Home Town: Glendale, Arizona, USA

Living In: Braintree, Essex, England, U.K.

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Reviewed: Mar. 2, 2009

Great recipe, but some of my more caramelized onions burned after the baking. Next time, I'm going to slice the potatoes, and not cook the onions as thoroughly as I did. Also, I'll reduce the amount of butter because it really wasn't needed all that much.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

These were good for a different type of potato dish. Instead of sprinkling the paprika on top of the mixture, I mixed it in with the garlic and oil and potatoes.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 23, 2008

These potatoes were very good. I went with the canned potatoes which was a new product for me, but WOW, how did I not know about those before? They made everything so much easier! The only issue I had was the onions getting a bit crispy in the oven, I think I'll add them closer to the end of cooking next time and see if that works better.

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Courtney H.

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Reviewed: Oct. 19, 2008

These were wonderful. The only thing I will differently next time is add the caramelized onions the last 5-10 minutes of baking. They cooked too long and dried out a lot. Why don't I caramelize onions more often??? YUM!

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 21, 2008

Awesome! Great flavor and easy! Will definately make again...

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 3, 2008

OMG - these are so so good. I used fresh red potatoes, cut them into wedges and only boiled them for 10 min. Didn't want them to fall apart when tossing them and they cook in the oven long enough to finish cooking. 10 to 15 min. is not long enough to properly caramelize onions in my experience. I cook them slow for about 30 min at least. I also used less butter and these potatoes were still so awesome - so glad I tried this recipe - thanks Gigi!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 16, 2008

These are delicious! Easy to make and something a little different. Thanks so much.

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littlelamb

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jul. 5, 2008

I made a few changes, but this recipe is great! I actually used half of this recipe and half of another to create the PERFECT potato side dish. I made the caramelized onions and used the seasonings (except the dried minced garlic... and with what I used, I didn't measure it out, just tossed it in). Instead of using the canned potatoes, I used fresh red potatoes. I cut them into wedges, soaked them in cold water, patted them dry, and tossed them with the seasonings. I put them in the oven on a baking sheet for 20 minutes, flipped them, put them back in and baked them for another 15-20. When they came out, I tossed them with the onions. Serve with ketchup. YUMMM! Perfectly crispy wedges.

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danakscully64

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: May 20, 2008

Tasty!!!!!! I REALLY like these! I used fresh potatoes, and boiled them first. I thought while making them that the garlic would be a very heavy taste, but it was not at all. The sweetness of the added onions is great! I will make this again and again...thank you for sharing! By the way...I made NO changes to this and they were perfect!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: May 11, 2008

Delicious! We varied the recipe slightly and it still came out great. The second time we made these, we boiled boneless skinless chicken breasts for about 10 min, cut the chicken into cubes slightly larger than the potato cubes and placed them in the dish as well. On top of the paprika, we added a bit of basil instead of butter. The chicken came out EXTREMELY moist. Definitely going to be a dish served again!

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GMamour

Cooking Level: Intermediate

Home Town: Greenacres, Washington, USA

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Reviewed: May 11, 2008

AWESOME recipe using red skinned potatoes! I did not have canned potatoes so I cubed about 8 small to medium sized red potatoes and boiled in water on the stove top about 8-10 minutes. While potatoes were cooking, I caramelized the onions with the EVOO and also added 1 tablesoon of honey (was out of agave) to add more flavor. Drained potatoes and added remaining ingredients. Totally forgot to add the 1/2 stick of room temperature butter on top of potatoes! This dish really did not need the added butter (or calories) because it really has a good flavor with the paprika and caramelized onions. I garnished with rosemary before serving. Next time I may put some rosemary in this dish prior to baking. I will make again.

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