Paprika-Spiced Roasted Potatoes Recipe


  • 1.5 pounds potatoes: Yukon Gold, baby potatoes, red potatoes, or russets all work well.
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika: This adds a warm, smoky depth. You can use regular paprika, but smoked gives the best flavor.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: chopped parsley for garnish


  • Large bowl
  • Baking sheet
  • Parchment paper or aluminum foil (optional, for easier cleanup)


Prep the Potatoes:

  • Wash and scrub your potatoes thoroughly.
  • Cut into bite-sized pieces. For baby potatoes, simply halve or quarter them. For larger potatoes, aim for roughly 1-1.5 inch chunks.
  • Preheat Oven: Set oven to 425°F (220°C).


  • Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl.
  • Add potatoes to the bowl and toss until evenly coated in the spiced oil.


  • Line baking sheet with parchment paper or foil (optional).
  • Spread the potatoes out in a single layer on the baking sheet.
  • Roast for 25-35 minutes, or until potatoes are golden brown and fork-tender. Toss the potatoes once halfway through for even cooking.

Garnish and Serve:

  • Toss with fresh chopped parsley (optional) and serve immediately.


  • Potato Variations: Experiment with different potatoes for varied texture and taste. Yukon Gold will be creamy, russets fluffy, and baby potatoes extra crisp.
  • Spice It Up: Add a pinch of cayenne pepper for heat.
  • Herbs: Replace parsley with fresh rosemary or thyme.
  • Serving: Enjoy your paprika roasted potatoes as a side dish or even as a base for a hearty breakfast with eggs.


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