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. The name says roasted paprika potatoes, but it’s really 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. Grandma said. And grandma was always right. Always.
More Potato Recipes
Sure, mashed potatoes are good. But they’re even better when you add garlic to them. This recipe is super easy. You don’t even have to bother to peel the potatoes.
A warm potato salad that’s a full meal. Add sausage or bacon and some greens and it’s lunch or a light dinner.
Briny capers, tangy cider vinegar, and fresh dill add an extra depth of flavor to this potato salad. Low on the mayo too.
Tiny, fluffy on the inside, crispy outside bits of delight. The garlic adds punch, while basil makes it sweet and summery.