Roasted Paprika Potatoes
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.
Servings: 6 Servings
Calories: 99kcal
Ingredients
- 1 ½ pounds small potatoes halved or quartered (See Note 1)
- 1 tablespoon olive oil
- ¾ teaspoon smoked paprika
- ½ teaspoon crushed dried rosemary (See Note 2)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- 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.
- Serve!
Notes
Note 1: Cut the potatoes in half or in quarters depending on the size. Larger pieces of potato will take longer to cook, so adjust cooking time accordingly.
Note 2: If you can't find crushed dried rosemary, use regular dried rosemary and crush it in the palm of your hand before adding it to the potatoes.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5cup | Calories: 99kcal | Carbohydrates: 17.9g | Protein: 1.9g | Fat: 2.5g | Saturated Fat: 0.4g | Sodium: 100.1mg | Fiber: 2.7g | Sugar: 1.3g