If you follow me regularly, you know by now that I love ALL the potatoes. I could eat potatoes as my starchy side 5 nights a week and be a happy lady. Potato for president! Or maybe potatoe for vice president! (Anybody? Anybody?!) Normally, I’m making my 10-minute microwave baked potatoes, cause they are so easy and they come out perfect every single time. We also love smashed potatoes and mashed potatoes and twice baked potatoes. Due to this undying love for all the taters, though, I do find myself looking for new ways to jazz them up. So a couple of months ago, I started buying the small creamer potatoes at the grocery store and roasting them with paprika. And voila, paprika roasted potatoes. The crispiness, the color, the taste… Hello, my new favorite way to eat potatoes! If you want another fun flavor twist, be sure to try these Greek roasted potatoes. So much yum. OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make paprika potatoes. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes and Tips:
Paprika: I usually use just regular paprika, but smoked paprika would be great here too. Potatoes: I prefer the small creamer potatoes for this recipe, but you could certainly substitute another kind. Yukon potatoes would be great and even small red potatoes would work. Be sure to cut your potatoes into similarly sized pieces, so they all cook through at the same time. Spread the potatoes out in an even layer on the baking sheet, and not too crowded. This will help them roast and get those great crunchy edges. Stir the potatoes after they’ve roasted for about 15 minutes, to help all the sides get browned and crusty.
These are so very simple but man, they are so flavorful. Creamy, soft and fluffy potatoes inside, coated with the roasted crunchy bits outside. Mmm! Want to round out the meal?
Serving Ideas:
Pork chops or pork tenderloin (check out my Ranch seasoned pork chops, crunchy baked pork chops and my balsamic pork tenderloin with thyme) Chicken breasts (like my cheesy Mexican stuffed chicken breasts or skillet chicken with creamed corn. I want to try this creamy garlic chicken soon too.) Anything from the grill (chicken, fish, steak) Meatloaf, pulled pork or chicken sandwiches or burgers
Then add your favorite veggie side: steamed broccoli, green beans or a nice big salad. Dinner is done! I think these paprika potatoes are gonna be your new favorite side dish too! Enjoy! XO, Kathryn Paprika: I usually use just regular paprika, but smoked paprika would be great here too. Potatoes: I prefer the small creamer potatoes for this recipe, but you could certainly substitute another kind. Yukon potatoes would be great and even small red potatoes would work.
