Paprika Potatoes

These Israeli oven roasted paprika potatoes are extremely easy to make, filled with flavor, and melt in your mouth!  Serve these potatoes as a side with chicken or fish and you have a meal that is sure to impress.

My mom is a great cook, but unlike me, she doesn’t actually like cooking. So, everything she makes is dead simple.

 These potatoes are always in her arsenal because everyone always loves them and they are super easy to make.  Growing up, my mom made these every single Shabbos.

Every so often, my neighborhood hosts lone soldiers for Shabbos.  On these weekends, countless homes are opened up to these military men and women, while others volunteer to make food to add to their meals.

Lone soldiers are soldiers with no family in Israel to support him or her. These soldiers are made up of new immigrants, volunteers from abroad, and orphaned or disowned Israelis.  

There are over 6,300 lone soldiers currently serving in the Israeli Defense Force and most are placed in combat units and come highly motivated to serve in the Israeli army.

Helping lone soldiers is a cause my mom feels very strongly about.  She signed up to host lone soldiers, but beds were not needed this time around, so she cooked instead.  

That Friday, every free space was covered in pans filled with these Israeli roasted paprika potatoes.  

Whenever she wants to make something to help feed a lot of people, though, this is her go-to recipe.

These potatoes are extremely common in Israel and you’ll often find them at buffets.  However, at buffets they will be drowning in oil and this is the typical home version.

Another favorite of my Mom’s is Israeli Yellow Rice.

TYPES OF POTATOES

There are generally three types of potatoes: waxy, starchy, and those in between.  

WAXY

Waxy potatoes, such as Red Bliss and fingerlings, have a smooth skin and creamy, almost shiny flesh. 

Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.  

STARCHY AKA FLOURY

The most common example of starchy potato are russets, A.K.A. Idaho potatoes.  

As you may have guessed by their name, they’re higher in starch and lower in moisture than waxy potatoes. They are matte-skinned and fall apart when boiled.

Starchy potatoes are ideal for adding creaminess to puréed soups or providing the airy, whipped texture to a mash. They are also good for roasting and frying.

IN-BETWEEN

These fall somewhere between the waxy and floury, making them the “all-purpose” potatoes.  The most commonly known of them are Yukon Golds.

Because they hold their shape when boiled, grated, or fried, and yield to mashing, they’re very versatile.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

Do I need to boil potatoes before roasting them?

You can, but it isn’t necessary.

Recipe Tip:

If you want to cook them faster, broil them on high for 45 minutes or until ready.  Mix every 5 to 10 minutes. 

However, while this produces great potatoes really quickly, they will burn if not careful.