Paprika roasted potatoes are an easy, flavorful side dish with a crispy crust and a soft, fluffy potato inside. Great for a simple dinner side dish!

Close up of a white bowl full of roasted paprika seasoned small gold potatoes.

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.

Roasted potatoes with paprika served piled up in a white bowl

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.

Paprika roasted potatoes are an easy, flavorful side dish with a crispy crust and a soft, fluffy potato inside. Great for a simple dinner side dish! #potatoes #potato #sidedish

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

Yield: 4 servings

Paprika Roasted Potatoes

Name: Paprika Roasted Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pounds small potatoes (see notes); 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons paprika; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper

Paprika roasted potatoes are an easy, flavorful side dish with a crispy crust and a soft, fluffy potato inside. Great for a simple dinner side dish!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 ½ pounds small potatoes (see notes)
2 tablespoons extra-virgin olive oil
1 ½ teaspoons paprika
¾ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat oven to 425 degrees F.
Cut the potatoes into evenly sized pieces about 1-inch wide and add to a baking sheet. (Line with parchment paper for easy clean up.)
Toss the potatoes with olive oil, paprika, salt and pepper to get everything well coated. Spread out evenly on the baking pan.
Roast at 425 for about 25 minutes or until tender on the inside and crispy on the outside, shaking and/or scraping the pan after 15 minutes to rotate the potatoes for even browning.
Serve hot!

Notes

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 414mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 4g

Comments

Claire | Sprinkles and Sprouts

September 23, 2015 at 10:55 am

Potato lovers unite 🙂
I love potatoes (along with all other carbs 😉 ) and these look amazing!
I bet the paprika gives them a wonderful warmth and flavour.
Can't wait to try this 🙂
Pinning this x

- Kathryn
  
  September 23, 2015 at 4:30 pm
  
  Thanks Claire! I think we should start a support group for all the potato haters out there. We can convert them, I know we can. 😉
  
karrie @ Tasty Ever After

September 23, 2015 at 9:41 pm

All about these yummy potatoes!! My hubby makes breakfast for me every weekend and I always ask for spicy home fried potatoes. I'm going to give him this recipe so he can make them for me this weekend. Breakfast is going to be extra good 🙂

- Kathryn
  
  September 24, 2015 at 5:53 am
  
  I'm loving your weekend breakfast deal Karrie... gonna have to sign my husband up for that! Hope you guys like these paprika potatoes! Have a great one! XO
  
Sina @ Vegan Heaven

September 27, 2015 at 2:44 pm

I simply love potatoes! These look so delicious, Kathryn! Thanks for sharing the recipe! 🙂

- Kathryn
  
  September 27, 2015 at 3:42 pm
  
  Thanks for stopping by, Sina! Always glad to find a sister potato lover!
  
Amanda | The Chunky Chef

October 01, 2015 at 8:24 pm

Potato for President, Bacon for Vice President 😉 Hehe, I love potatoes too... any and all the ways I can get them. Your version here looks really delicious 🙂

- Kathryn
  
  October 01, 2015 at 9:07 pm
  
  YES Amanda - good team plan there! We love these potatoes - have had them weekly for the last month!
  
Alli @ Tornadough Alli

October 07, 2015 at 11:20 am

Yes please! My husband would absolutely love these. He's such a huge potato person that I love using new recipes for him all the time with them, gonna try this one out on him for sure!

- Kathryn
  
  October 07, 2015 at 9:07 pm
  
  Yay, a fellow potato lover! Hope he - and you - enjoy these!
  
Gretta - Mumma Be Organised

October 22, 2015 at 7:39 am

YUM! I love paprika and put it in and on just about every savoury (and some sweet dishes) that I make!

- Kathryn
  
  October 22, 2015 at 9:27 pm
  
  Paprika is the best, isn't it? Goes well with ALL.THE.FOODS! 🙂
  
Lauren @ Create Bake Make

October 25, 2015 at 5:45 am

These look AMAZING! I love potatoes too and can't wait to try these! Thanks so much for linking up with us this week x

- Kathryn
  
  October 25, 2015 at 3:24 pm
  
  Potatoes forever! Could eat them daily 🙂 Especially these paprika ones... Thanks for hosting Lauren! XO
  
Hastings

April 29, 2024 at 6:30 pm

I love this recipe! I've been using whatever small potatoes are on sale at the grocery store, and they are so delicious. The paprika brings so much flavor to this recipe. This recipe is now in my regular rotation for roasted veggies. Thanks for sharing!

- Kathryn Doherty
  
  April 30, 2024 at 11:57 am
  
  I'm so happy to hear you love these roasted potatoes! Thank you so much for sharing!