Contributed by Lisa (Urban Harvest) and Sandra Kochan

Potatoes are an extremely common winter veggie, yet I often find myself with an abundance of potatoes at the end of the week -- and I know from your substitution requests that many of you are similarly challenged! Here, with thanks to Sandra Kochan for sharing the inspiration, is a simple and delicious solution to the potato problem...

I usually chunk them (potatoes), toss them with onion, garlic, carrot, yam or parsnip in olive oil, salt, pepper, and paprika, and pan roast them until they're browned and sweet... great with bits of bacon or sausage (if you're so inclined), or it makes a lovely topping for greens, fresh or cooked.

I like to use genuine Hungarian paprika (available at Illichman's) or sweet Spanish paprika (available at Valoroso). When you pop the lid on good paprika, you'll get a wonderful aromatic essence of red pepper. As Hungarian cooks know, paprika is so much more than good looks alone!! If you buy small quantities of aromatic spices, and store them away from the heat sources in your kitchen, you'll use them with assurance that they are fresh and at their best.

Remember to store potatoes in a cool, dark place. Potatoes that are exposed to light will start to turn green, at which point they are no longer safe to eat. You may keep potatoes in the fridge for a week or two, but for longer periods of storage, they keep best at 5-10 C, protected from light.

Ingredients

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Instructions

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