These roasted paprika potatoes are winning the side dish game with their smoky flavor! Get ready to have your taste buds blown away with every crispy and delicious bite. Who needs fries when you've got these tasty taters?
Roasted paprika potatoes earned a firm spot in our side dish rotation years ago. We always have the ingredients on hand and most of the prep time is hands-off. That's a winning combination for easy dinner preparation.
If it's the middle of the summer and too hot to turn on the oven, try making my Grilled Potatoes version.
Smoked paprika adds a unique...well...smoky taste to the potatoes. I highly recommend using it in place of regular paprika in this recipe.
INGREDIENTS FOR PAPRIKA POTATOES
- POTATOES: Any type of small potato or new potatoes work. Use red-skinned, yellow potatoes or blue potatoes. Your choice!
- OLIVE OIL: Don’t use your best drizzling olive oil for roasting. A cheaper olive oil will do.
- SMOKED PAPRIKA: Smoked paprika can be found in the spice section of most grocery stores or online. The flavor is noticeably different to regular paprika.
- ROSEMARY: Either dried or fresh rosemary works. If using fresh rosemary, triple the amount. For dried, I prefer crushed rosemary. If you can’t find crushed, simply crushed regular dried rosemary in the palm of your hand.
- SALT AND PEPPER: Kosher salt and freshly ground black pepper.
See recipe card below for full ingredients list & recipe directions.
▪️ POTATOES: If you can’t find small potatoes or new potatoes, use medium red-skinned potatoes. Cut them into 4, 6 or 8 pieces, depending on the size.
▪️ SEASONING: Roasted potatoes can be seasoned with almost any herb, spice or savory spice blend. Experiment and find your favorite!
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HOW TO MAKE ROASTED PAPRIKA POTATOES
OVEN AND PAN: Preheat the oven to 425 degrees F. Use a large baking sheet so that there’s room to spread out the potatoes without crowding them. Lightly coat the baking sheet with cooking spray.
PREP THE POTATOES: Cut the potatoes in half or in quarters depending on the size. The goal is for the pieces to be approximately the same size to ensure even cooking.
SEASON POTATOES: I typically pile the potatoes in the middle of the prepared baking sheet, then drizzle and sprinkle all of the seasonings over top. Toss with your (clean!) hands to coat the potatoes.
If you prefer, combine the potatoes, olive oil and seasoning in a bowl, and toss to coat. Transfer to the baking sheet.
ARRANGE THE POTATOES: Arrange the potatoes cut side down on the baking sheet. It just takes a couple of minutes to do this, but make a big difference for browning.
COOK THEM: Cook the potatoes on the middle rack for 20 minutes, then switch the baking sheet to the bottom rack for the remaining time. It works wonders!
SERVE: These potatoes are best when served hot from the oven. That being said, I can never resist snacking on leftover cold potatoes.
This is my family’s go-to roasted potato recipe. We’ve easily made it 100+ times over the years. I finally have the method down to a science so that we’re rewarded with golden brown potatoes each and every time. Here are my two best tips:
Arrange the potatoes cut side down. It takes just a few minutes to flip the potatoes so that the cut side is flat against the baking sheet. And don’t forget to use a large baking sheet so that the potatoes aren’t crowded. Crowding the potatoes leads to them steaming rather than roasting.
Half and half cooking. Cook the potatoes on the middle rack for half of the time, then switch them to the bottom rack for the remaining time. Having the potatoes closer to the element on the bottom of the oven makes them brown beautifully.
WHAT TO SERVE WITH PAPRIKA POTATOES
These potatoes pair well with a wide range of main dishes, from grilled chicken and salmon in foil to meatless options like vegetarian stuffed peppers. They're also a great addition to a summer barbecue or potluck, and can be served alongside other classic side dishes like coleslaw, three bean salad, or corn on the cob.
Leftover grilled paprika potatoes can be stored in the fridge in an airtight container for up to 3 to 4 days. To reheat, simply place them in the oven set to 350 degrees F until heated through.
FREQUENTLY ASKED QUESTIONS
Yes, fresh rosemary can be used instead of dried. Just use three times the amount of dried rosemary called for in the recipe.
Yes, you can pan-fry these potatoes in a skillet on the stovetop over medium heat until they are crispy and tender. I suggest boiling the potatoes first until they start to soften to reduce the time in the skillet.
The potatoes should be golden brown and crispy on the outside and tender on the inside when they are done. You can test for doneness by piercing a potato with a fork - it should slide in easily without resistance.
Other Potato Recipes You'll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Roasted Paprika Potatoes
- Preheat the oven to 425 degrees F. Set one rack in the center of the oven and another at the bottom setting.
- Lightly coat a large baking sheet with cooking spray.
- Place the potatoes in a pile in the middle of the baking sheet. Drizzle with the olive oil and sprinkle the smoked paprika, rosemary, salt and pepper over top. Toss with your hands until the potatoes are coated.
- Spread the potatoes into a single layer on the baking sheet, cut side down (for optimal browning).
- Cook the potatoes on the middle rack for 20 minutes. Switch the baking sheet to the bottom rack and cook until the potatoes are golden brown on the cut sides and tender when pierced with a fork, 10 to 15 minutes.
This post was first published on June 10, 2009. Updated on May 17, 2023.
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