-1 T. all-purpose flour
-1 1/2 t. paprika
-Sea salt, to taste
-Freshly ground black pepper
-2 lbs. small potatoes (fingerling, red or yellow new potatoes, scrubbed but not peeled, cut in half or 1-inch pieces
-3T. extra virgin olive oil
Preheat oven to 425°. Line a platter or serving bowl with paper towels.
In a small mixing bowl, mix the flour, paprika 1 teaspoon of salt an d1/4 teaspoon of pepper. Set aside.
Place the potatoes in a large pot and add enough cold water to cover. Set over high heat, cover the pot and bring to a boil. Cook, partially covered, until just fork-tender, about 10 minutes (do not over cook).
While the potatoes are boiling, pour the oil into a large baking dish or rimmed backing sheet. Place it in the hot oven.
Once the potatoes are cooked, drain them in a colander and return them to the pot. Pour the seasoned flour over the potatoes (no need to stir). Put the lid on the pt and , holding the cover securely in place with pot holders, shake vigorously until the potato edges become slightly ragged and the potatoes are coated with the flour.
Carefully remove the hot baking dish from the oven. Pour the potatoes in with care, because hot oil will spatter. Use a wooden spoon to spread the potatoes into a single layer; there is no need to stir.
Roast undisturbed until the bottoms are golden brown, about 20 minutes. Transfer to the paper towel-lined platter and drain any excess oil. Remove the paper towels and serve hot. Enjoy!
From The Pollan Family Table, The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. Corky, Lori, Dana and Tracy Pollan, 2014