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: 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: Leesburg, Virginia, 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 17, 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: Post Falls, Idaho, 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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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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