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Serves 8
Preheat the oven to 425° F (preferably set on convection roast).
Place the potatoes in a deep pot, add water to cover and 1 tablespoon of salt, and cook until tender when pierced with a knife, about 25 minutes. Drain and place in a roasting pan. Cool to room temperature, then smash with your hands into large chunks.
Add the olive oil, wine, the remaining 1/2 teaspoon of salt, the pepper, and 1/4 teaspoon of the paprika, and toss well to coat.
Roast in the preheated oven until golden brown, about 45 minutes, shaking the pan often so the potatoes cook evenly. Stir in the remaining 1/4 teaspoon paprika, the chives and the garlic and serve hot.
Leftover roasted potatoes can be folded into beaten eggs to make a splendid frittata.
With a degree from Canada's premier culinary academy, “L'Institut du Tourisme et de l'Hotellerie du Quebec”, MICOL NEGRIN moved to New York City and became the Editor and chief writer for The Magazine of La Cucina Italiana. Micol opened RUSTICO COOKING in Midtown Manhattan, with her husband Dino De Angelis to host cooking classes, cooking parties and team-building events. Author of three cookbooks: the James Beard-nominated “Rustico: Regional Italian Country Cooking”, “The Italian Grill” and “The Best Pasta Sauces: Favorite Regional Italian Recipes”. Micol is not only a skilled Italian chef, but an accomplished writer and well-respected authority on Italian cuisine, and has written articles for major publications (including Fine Cooking, Cooking Light and Bon Appetit).