My Grandma’s Roasted Potatoes Are Worth Fighting Over

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

4 (15-ounce cans) whole potatoes, preferably Del Monte or Stop & Shop

4 tablespoons unsalted butter or margarine

1 tablespoon paprika, plus more as needed

Kosher salt

Freshly ground black pepper

Directions

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place 4 tablespoons unsalted butter in a 9x13-inch metal or ceramic baking dish. Place it in the oven while it is heating. Check after 5 minutes and remove from the oven when the butter is melted.

Step 2

Drain 4 (15-ounce) cans whole potatoes. Pat dry with paper towels. Halve the potatoes, or cut into thirds if large. Add the potatoes to the baking dish and sprinkle with 1 tablespoon paprika, and toss until evenly coated. Add more paprika as needed until visible and evenly coated. Arrange into an even layer.

Step 3

Bake for 30 minutes, stirring halfway through. Increase the temperature to 450ºF. Continue to bake, stirring every 15 minutes, until the potatoes are golden-brown and crispy, 30 minutes to 1 hour more.

Step 4

For extra-crispy potatoes, turn on the broiler and broil until dark golden-brown, 2 to 4 minutes. Taste and season with kosher salt and black pepper as needed.

Nutrition

• Serving Size: Serves 6
• Calories: 181 cal
• Total Fat: 8.0 g
• Saturated Fat: 4.9 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 355.9 mg
• Total Carbohydrate: 25.7 g
• Dietary Fiber: 3.6 g
• Total Sugars: 1.2 g
• Protein: 3.2 g