2 garlic cloves, halved
1 teaspoon sweet paprika
1 scant tablespoon Sweet Red Pepper Paste
1 bay leaf crumbled
2 tablespoons finely chopped parsley
¼ teaspoon ground black pepper
2 tablespoons white wine
2 tablespoons olive oil
6 medium-large red bliss or other roasting potatoes, peeled, rinsed, pat dry
- Preheat oven 375°F
- With a mortar and pestle, mash the garlic with the paprika, forming a paste. Incorporate the pepper paste, bay leaf, parsley black pepper and wine. Drizzle in the olive oil, and mix into a spreadable paste.
- Cut potatoes into quarters. In a bowl, mix the potatoes with the seasoning paste, turning to coat completely. Transfer to a roasting pan or baking dish and cover with foil. Roast for 30 minutes in the preheated oven, remove foil, turn the potatoes and continue to roast for 30 minute more, uncovered, until tender. Adjust salt if needed.