Subj : NYT Most Popular 2024-22
To   : All
From : Dave Drum
Date : Sun Jan 26 2025 17:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paprika Chicken & Potatoes
 Categories: Poultry, Potatoes, Citrus, Herbs, Spices
      Yield: 4 servings
 
    1/2 c  Mayonnaise (like Kewpie)
      1 tb + 1 ts smoked paprika
  1 1/2 lb Boned, skinnes chicken
           - thighs; in 2" pieces
           Salt & fresh cracked pepper
  1 1/2 lb Baby potatoes; cut
           - lengthwise in 1/8" slices
      3 tb Olive oil
      1    Lime; halved
      2 tb Chopped parsley leaves &
           - tender stems
 
  Heat the oven to 400oF/205oC degrees.
  
  In a large mixing bowl, combine the mayonnaise and 1
  tablespoon paprika. Scoop out 4 cup and place into a
  small bowl. Season the chicken all over with salt and
  pepper. Add to the large mixing bowl, stir to coat and
  set aside.
  
  Add the sliced potatoes to a large sheet pan, drizzle
  with 2 tablespoons of oil and season with salt and the
  remaining 1 teaspoon paprika. Toss to coat and spread in
  an even layer, setting thicker potato slices near the
  edges where it is hotter. Place the chicken on top of
  the potatoes in an even layer.
  
  Roast until the chicken is cooked through and potatoes
  are tender, 20 to 25 minutes.
  
  While the chicken is cooking, add the remaining 1
  tablespoon olive oil and squeeze the juice from one lime
  half into the small bowl with the reserved paprika
  mayonnaise; stir to combine. Season to taste with salt
  and more lime juice and set aside in the fridge until
  ready to serve.
  
  Garnish the cooked chicken and potatoes with the parsley
  and serve with the paprika mayonnaise for dipping.
  
  By: Yasmin Fahr
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... GMO food bad for you? I just had a nice leg of salmon and I feel fine.
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