Recently my stepdaughter has developed a fondness for roasted potatoes. She is a super picky eater, so whenever she begins to like something new, I celebrate. The roasted potato concept is super simple– cut small potatoes into wedges, toss them with olive oil and spices, and roast them on a baking sheet. In the past I’ve used rosemary, oregano and other herbs to give the potatoes flavor. Last week I tried using smoked paprika and fresh garlic with awesome results. The potatoes turned out sweet, salty, and smoky. Totally delish. It’s a quick and easy recipe, perfect for a weeknight side dish or Sunday brunch with a batch of scrambled eggs. It’s also vegan and gluten free. Score!
If you can’t find smoked paprika, this recipe will also work well with regular paprika (not cayenne, which is really spicy– though you can add a dash of cayenne to the mix for a bit of a kick). I like using a Ziploc to toss the potatoes, it makes for even dispersion of the spices and easy cleanup. Enjoy!
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Smoked Paprika Roasted Potatoes
Ingredients
- 2 pounds red potatoes
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons smoked paprika
- 1 clove fresh garlic, minced very fine
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking oil spray (or a little more olive oil), for greasing the baking sheet
NOTES
Instructions
- Preheat oven to 450 degrees F. Scrub the potatoes clean, do not peel. Slice into 1- to 1 1/2-inch wedges.
- Place the wedges into a gallon-sized plastic zipper bag with olive oil. Close the bag and toss the potatoes well. Work the potato wedges with your fingers for a minute or two so that all the potato pieces are lightly coated with oil.
- Open the bag and sprinkle in the spices and garlic. Close the bag again. Shake the bag and massage the potato wedges again for a minute or two so that all the pieces are evenly coated with seasoning.
- Spray a baking sheet with nonstick cooking oil spray, or lightly brush with more olive oil. Spread the potatoes out in an even layer onto the sheet, making sure that the flat surfaces touch the sheet. This will help the potatoes get crisp.
- Place the baking sheet into the oven and let the potatoes roast for about 25 minutes, stirring once halfway through cooking, till the wedges are cooked through. They should be crisp on the outside, fluffy and soft inside. Season with additional salt to taste, if desired. Serve hot.
Nutrition
tried this recipe?
Let us know in the comments!
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Used garlic powder instead of fresh but they turned out delicious!
How much do I preheat the oven for?
450 degrees F
I tried and loved it. A unique twist on a basic dinner side dish.
I made this recipe last night using Yukon Gold Potatoes and they came out great. So simple, but so good. Even the picky teenager enjoyed them. Thanks!
Is there a specific reason you are using red potatoes? Will this work with gold potatoes?
Gold potatoes will work great!
Tried this and happy tummy ‘a all round!! Thanks for a fab recipe.
Is there any way this can be cooked ahead of time, then warmed and served? I’m leading the Seder and I can’t worry about cooking (other than warming) during the Seder.
Hi Shelley, generally speaking I feel like roasted vegetables taste best fresh out of the oven. That said, if you need to make them ahead I suggest making them an hour or two before the Seder, then leave them at room temp and reheat in a 400 degree oven till warm and crisp before serving. Refrigerating them will make them more mushy and the texture won’t be as nice… but don’t leave them at room temp for too long or you risk food borne illness. 1-2 hours should be ok. When reheating, toss them with a touch more olive oil and cover them with foil (so they don’t get overly brown), roast for 7-12 minutes till warmed through, then remove the foil for the last few minutes to crisp them up. At least, that’s how I would do it. 🙂
Great recipe! Cooked this twice now and both times been a winner!
I served it with a warm spicy chicken salad, delicious!
I love smoked paprika and baby gold potatoes and only using one roasting dish, so of course I make them as a roasted combo dish. I do add onions (lightly browned via roasting in the oven before tossing with some added raw minced garlic on top of the potatoes (after tossing some salt, pepper and a sprinkling of Herbes de Provence over the potatoes first).
Sounds delish!
I made these potatoes and added your vegetable recipe to it. I used butternut squash and sweet potatoes along with Idaho potatoes for a side dish. Wow. My husband says it’s a keeper. Thanks.