Roasted paprika potatoes are one of my favorite comfort foods. My grandma used to make them (on semi-special occasions). There’s an ongoing big family “argument” about whether she used olive oil or something else. However, I say olive oil, and it’s my blog so olive oil wins!
The potatoes end up slightly crispy on the outside and fluffy on the inside. It’s like making extra-flavorful French fries. Plus, you only have to use a little bit of oil, instead of filling a whole fryer with it. It’s a lot less messy, less wasteful (unless you don’t mind reusing the oil), and considerably easier to clean up.
These potatoes make a great side dish with a simple roast chicken or a lamb chop.
They’re not hard to make, but they do take a bit of time. If you don’t have an hour to bake them, try cooking them at a slightly higher temperature (425) for 35 minutes.
The important thing (which I noted in the recipe) is not to put anything else in the oven. They don’t like to share space.