Paprika Potatoes
Perfectly roasted potatoes – crispy on the outside, buttery soft on the inside, and laced with smoky paprika and crunchy salt. Sweet, smoky, salty, and completely divine. Also, super easy and made with 4 ingredients.
You won’t believe the amount of flavor in these roasted potatoes. I used both sweet and smoked paprika – the perfect coupling – plus a little onion powder for added tang. That’s all you need to enhance the earthy essence of potatoes in the most wonderful way.
I used small red potatoes, but you can use Yukon, white, or baby gold potatoes too. You can also use Idaho/russet potatoes, but I prefer the medium starch potatoes listed above. They cook up perfect crispy and tender at the same time. Whatever spuds you choose, cut them into 1-inch pieces. Not only does this speed up cooking, it ensures maximum flavor.
Once I cut my potatoes, I like to soak them in cold water for at least 30 minutes to remove some of the starch. This strategy helps the edges crisp up in the oven while keeping the center soft. If you do this trick, drain and pat the potato pieces dry so the olive oil mixture clings to every inch.
I like to sprinkle a little extra smoked paprika over the potatoes before they go in the oven. This adds great color and a little extra smokiness.
Paprika Potatoes
Ingredients
- 1 1/2 pounds small red potatoes, halved or quartered so you have 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika, plus more if desired
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, whisk together the oil, paprika(s), onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the potatoes and stir to coat.
- Transfer the potatoes to the prepared pan, in a single layer. If desired, sprinkle with a little more smoked paprika. Roast for 25 to 30 minutes, until golden brown and tender. Season with more salt and black pepper.
- Garnish with parsley, if using, and serve.