Paprika Roasted Potatoes

Easy and simple to make, these seasoned garlic and paprika roasted potatoes are packed full of flavor. Perfectly crispy and fluffy in the middle.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1

Servings: servings

Calories: 307kcal

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.

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.