Ingredients:
- 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
Equipment
- Large bowl
- Baking sheet
- Parchment paper or aluminum foil (optional, for easier cleanup)
Instructions:
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).
Season:
- 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.
Roast:
- 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.
Tips:
- 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.
