Paprika Oven Roasted Potatoes

• new potatoes↗2 lb

  quartered

• salt↗
• olive oil↗1⁄2 cup
• butter↗6 tablespoons
• onion↗1

  chopped

• garlic cloves↗6

  minced

• fresh oregano leaves↗2 teaspoons
• fresh thyme leaves↗2 teaspoons
• paprika↗2 tablespoons
• white pepper1⁄2 teaspoon
• flour↗2 tablespoons
• hot chicken broth↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.

3. 3

   Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.

4. 4

   In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.

5. 5

   Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.

6. 6

   Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.

7. 7

   Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.

8. 8

   Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.

9. 9

   Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.