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Smoked Paprika Roasted Potatoes

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Smoked Paprika Roasted Potatoes have crispy golden edges, fluffy centers, and plenty of savory, smoky flavor. This easy and versatile side dish pairs beautifully with meat, fish, eggs, or vegetables.

Ingredients

  • 2 pounds baby potatoes or Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 tablespoon chopped fresh parsley, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Wash and thoroughly dry the potatoes. Cut them into roughly 1-inch pieces, halving or quartering baby potatoes as needed so the pieces are similar in size.
  3. Place the potatoes in a large bowl. Add the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  4. Toss thoroughly until all the potato pieces are evenly coated with the oil and seasonings.
  5. Spread the potatoes in a single layer on the prepared baking sheet, leaving a little space between the pieces to promote browning and crisp edges.
  6. Roast for 35–45 minutes, turning the potatoes once halfway through cooking, until fork-tender inside and deeply golden and crisp around the edges.
  7. Taste while warm and adjust the salt if needed. Sprinkle with chopped fresh parsley and serve hot.

Notes

  • Dry the potatoes thoroughly before seasoning and avoid crowding the baking sheet for the crispiest results.
  • For extra garlic flavor, increase the garlic powder or toss the roasted potatoes with a little finely minced fresh garlic.
  • For spicier potatoes, increase the cayenne or add crushed red pepper flakes or chili powder.
  • Dried rosemary, thyme, or oregano can be added before roasting for an herby variation.
  • For cheesy potatoes, add finely grated Parmesan during the final few minutes of roasting or immediately after removing the potatoes from the oven.
  • A squeeze of fresh lemon juice just before serving adds a bright contrast to the smoky seasoning.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat at 400°F (200°C) in the oven for 10–15 minutes or at 375°F (190°C) in an air fryer for 5–8 minutes to restore crispness.
  • For an air fryer variation, cook the seasoned potatoes at approximately 400°F (200°C) for 18–25 minutes, shaking the basket several times during cooking.

Nutrition

Find it online: https://thefamilycooking.com/smoked-paprika-roasted-potatoes/