Crispy Oven Roasted Paprika Potatoes
Last Updated on September 27, 2022 by Betty Davies
Perfectly crispy and so easy to make, these paprika roasted potatoes are one delicious side dish loaded with flavor. Seasoned with Hungarian paprika, garlic and cayenne, they are a little bit spicy and work wonderfully with so many main dishes. Simple to prep and cook, this is an effortless way to add some flavor to your plate!
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Traditional roasted potatoes are always a family favorite, with their crispy edges and fluffy middles. Every now and again I love to add in some additional seasoning to really make them pop!
These paprika roasted potatoes are a little sweet and spicy, with a subtle earthy flavor. They don’t loose any of that crispiness and with just a few additional ingredients and minutes of time, your potato side dish becomes something a little more special!
Be sure to try my Peri Peri Roasted Potatoes and Roasted Turmeric Potatoes too!
Why you will love this recipe!
- Easy: There’s nothing complicated about this recipe, they only take a few extra minutes compared to regular roasted potatoes, so you have no excuses!
- Simple ingredients: It’s likely that you’ll already have the ingredients for this recipe in your pantry, and, if you don’t, they are widely available and easy to grab.
- Make ahead: You know what’s better than roast potatoes? Leftover roast potatoes! Make up a big batch to enjoy over a few days!
- Dietary info: These paprika roasted potatoes are vegan, gluten-free and dairy-free.
Ingredients
- Potatoes: For the crispiest roasted potatoes with fluffy middles, use a starchy variety like Yukon Gold or Russet.
- Oil: Use a high heat neutral oil like avocado or canola. This will help the flavor of the spices penetrate the flesh of the potatoes, as well as getting them nice and crispy.
- Salt and black pepper
- Garlic: I like to use garlic powder rather than fresh in this recipe, as the minced garlic can burn when roasted.
- Paprika: Ground paprika has a sweet, peppery and earthy flavor. Hungarian paprika is used in this recipe, is is the most common variety you will find in stores.
- Cayenne: This is optional, but I like to add a little cayenne pepper to the spice mix for a kick of heat. You can leave it out or use a bit less for a milder heat.
How to make paprika roasted potatoes
Be sure to scroll down for the full recipe!
- Boil the potatoes til tender (photo 1).
- Toss the potatoes with oil and spices (photo 2).
- Place the potatoes on an oiled and hot cast iron skillet (photo 3).
- Roast til crispy and golden brown (photo 4).
Recipe Variations
These paprika roasted potatoes can be made with waxy potatoes like reds, fingerlings or baby varieties. They will have firmer middles, rather than light and fluffy, but will be delicious!
This recipe uses sweet Hungarian paprika, but you can used smoked or spicy. If you use a spicy blend that I would skip the added cayenne.
I love roasting potatoes in my cast iron skillet. It gets really hot and you always get nice crispy outsides. If you don’t have cast iron, you can use a regular roasting pan or baking sheet lined with foil.
Frequently Asked Questions
Sometimes I peel potatoes when I make roast, and sometimes I don’t! If the skins are fairly thin and clean, then you can just give them a good scrub under water, then chop and boil them. It’s totally personal preference, and if yo are feeing a little lazy, no harm will come from leaving them unpeeled!
One hundred percent yes! Par-boiling the potatoes before roasting them will ensure that you get super fluffy middles and crispy outsides. If you don’t do this first, the middles won’t be soft and cooked through by the time the outsides are crispy. It also helps the oil to get into the potato so that you have a nice thick crust.
There are a few key steps when making roasties to ensure that you get the crispiest outsides every single time.
– Always par boil them before roasting.
– When you drain the potatoes from the water, give them a good shake in a colander to fluff up the edges.
– Let the potatoes steam and cool a little before roasting them.
– Preheat the oil in your skillet or pan so that it’s screaming hot when you add in the potatoes.
– Coat the potatoes all over in the hot oil and toss them halfway through cooking.
– Make sure that your oven is fully preheated and at least at 400F / 200c.
Yes! I love these Sweet Potato Slices with Paprika, the flavors work so well together! There’s no need to pre-boil sweet potatoes before you roast them as they have a softer flesh. Toss them in the seasonings, roast and they will be delicious!
Serving Suggestions
These paprika roasted potatoes sit wonderfully along all kinds of main dishes. Great with fish, chicken, beef and vegetarian dinners, there’s no bad time for these beauties! Ever since working in restaurants, I’m also quite partial to dipping cold leftover potatoes into some garlic mayo…don’t knock it til you’ve tried it!
Serve up this potato side dish with some of these favorite dinners:
Make ahead, storage and reheating
It’s best not to peel and chop your potatoes too far ahead of time as they can start to brown. If you do, be sure to keep them covered with cold water and cook them up the same day.
Once roasted, they will keep in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 4 months, just make sure that hey are fully defrosted before reheating.
To reheat, preheat a tablespoon or two of oil in a skillet or pan, dd the potatoes and cook at 400f / 200c for 5 to 10 minutes to warm them through. If you have an air fryer, you can reheat them at 400f / 200c for around 5 minutes to serve.
Recipe notes and tips
- Start the potatoes in cold salted water to par-boil them. If you put them straight into boiling water, the middles won’t get tender.
- When boiled, they should be fork tender, but not falling apart.
- When you drain the potatoes, give them a shake in the colander or sieve. This helps to create rough edges that will get nice and crispy.
- To roast, make sure that your pan and oil are hot.
- Skip the cayenne if you are sensitive to spicy foods.
These paprika roasted potatoes are an easy way to add some flavor to your plate! Simple and easy to make and perfectly crispy, you’re going to fall in love with this side dish recipe!
More Potato Side Dish Recipes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Paprika Roasted Potatoes
Equipment
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet)
- 4 tablespoons oil (divided) avocado, canola or vegetable
- ¼ teaspoon salt (plus more for salting the water)
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- ¼ teaspoon cayenne
- pinch black pepper
Instructions
- Peel the potatoes and cut into chunks. Place in a large pot of cold salted water.
- Bring the potatoes to a boil and cook til fork tender but not falling apart.
- Drain and shake the potatoes. Let steam for 5 to 10 minutes.
- Preheat the oven to 400F. Add 2 tablespoons of oil to a large cast iron skillet or roasting pan and place in the oven to preheat.
- Place the parboiled potatoes in a large bowl with 2 tablespoons of oil and all of the seasonings. Toss gently to combine.
- Add the potatoes to the hot oil in the skillet (be careful!) and roast for 40 minutes, flipping halfway, til golden brown and crispy.
Notes
- Start the potatoes in cold salted water to par-boil them. If you put them straight into boiling water, the middles won’t get tender.
- When boiled, they should be fork tender, but not falling apart.
- When you drain the potatoes, give them a shake in the colander or sieve. This helps to create rough edges that will get nice and crispy.
- To roast, make sure that your pan and oil are hot.
- Skip the cayenne if you are sensitive to spicy foods.
These potatoes were amazing! My friends can’t get enough of it. Definitely a win and will make again.