Friday, January 1, 2021

Roast potatoes with paprika


Roast potatoes with paprika

Paprika and other seasonings give flavor to these roasted potatoes. Serve these potatoes with grilled or roasted beef or chicken. It's a tasty side dish to almost any meal.


  • ½ teaspoon kosher salt
  • 1½ tsp. Smoked paprika, more or less to taste
  • 3 lbs red potatoes, peeled and cut into 1½ to 2 pieces
  • ¼ cup of olive oil, butter or other oil will also work; a butter / olive oil combination is also very good
  • 1 teaspoon onion powder, optional
  • ½ teaspoon crushed black pepper
  • 1 whole garlic bulb, broken into about 4-6 pieces


First, boil the potatoes in salted water for about 3-4 minutes, no more.

Then, meanwhile, in a 375-degree F oven, heat a baking sheet large enough to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help prevent the potatoes from sticking to the pan.

After steaming, drain the potatoes and leave them to rest for 5 minutes.

Add salt, pepper, smoked paprika, onion powder and olive oil.

Mix with the unpeeled garlic cloves.

Transfer the seasoned potatoes, garlic and oil to the hot baking dish. These should sizzle when they hit the pan; a good indication that they will not stick.

Roast the potatoes for about 60 to 75 minutes or until golden brown all over, turning them about every 20 minutes.

After the first 10 minutes, shake the pot to make sure the potatoes are not stuck in it.

Roasted garlic may need to be removed before the potatoes are finished because it usually cooks faster. You can squeeze the roasted garlic from the cloves to serve over the potatoes, which is especially delicious if you also serve them with tzatziki. Happy Cooking Time.