To Die for Broiled Red Potatoes

And I say they are to die for, not just because I could make an entire meal out of them myself, but because any one that's ever had my broiled potatoes are in love with them.

The secret? Good olive oil, and some hot paprika. Yes, hot, Hungarian paprika; not the regular, sweet paprika that most people know.

I cheated and bought one of those pre-packaged bags of red potatoes from a major grocery store that are already cleaned and technically ready to steam in the microwave. I just don't steam them in the microwave.

Cut the potatoes into quarters, so they are even sized. Some you may even need to cut into 8ths. Pour about 3 tablespoons of (preferably) Greek extra virgin olive oil, safflower oil, or whatever oil you use, works as well, into a Pyrex dish. Put the potatoes in the Pyrex dish, salt with 2 pinches of sea salt, a liberal dashing of hot paprika, and if you have it, a dash of herbs de Provence. (I'll tell you more about that yummy combination of herbs later this week.)

Take your hand, or a fork, and make sure the potatoes are nicely coated in all the seasonings and the oil. Stick them in the broiler for 15 minutes, take a fork and re-coat them, and then broil them for another 10 to 15 minutes until fork tender.

Use as much or as little hot paprika as you'd like. It's all up to your taste, a little kick is the secret to these yummy potatoes.

To Die for Broiled Red Potatoes
Not in exact measurements
Ingredients:
.5LBS bag of red potatoes
3 TBS extra virgin olive oil, or safflower oil
3 to 4 shakes of hot Hungarian paprika
2 pinches of coarse ground sea salt
1 to 2 shakes Herbs de Provence (optional)


Directions:
1. Start broiler set to high. Pour 3TBS of oil into glass Pyrex dish.
2. Cut potatoes into quarters (larger potatoes may need to be cut into 8ths)
3. Put potatoes into glass dish. Season with sea salt, paprika and herbs de Provence (optional)
4. Make sure potatoes are well coated in oil and seasoning.
5. Broil for 15 minutes, use fork to move potatoes around and re-coat them with remaining oil in dish. Broil for another 10 to 15 minutes until potatoes are fork tender.
Enjoy!