Best 2 Lemon Roasted Potatoes With Smoked Paprika And Rosemary Recipes

**Lemon Roasted Potatoes with Smoked Paprika and Rosemary: A Delightful Medley of Flavors**

Embark on a culinary journey with our tantalizing Lemon Roasted Potatoes infused with Smoked Paprika and Rosemary. This delectable dish is a symphony of flavors that will tantalize your taste buds and leave you craving more. Golden roasted potatoes are enveloped in a zesty lemon marinade, generously seasoned with smoked paprika, and adorned with aromatic rosemary sprigs. The result is a medley of tangy, savory, and herbaceous notes that will elevate your taste buds to new heights. Discover the secrets behind this culinary masterpiece and unlock the flavors that will make your taste buds sing.

Let's cook with our recipes!

LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY

Lemon Roasted Potatoes With Smoked Paprika and Rosemary image

A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.

Provided by Alison Roman

Categories vegetables, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 lemons
2 pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths
1/4 cup olive oil
1 teaspoon smoked paprika
Kosher salt
Freshly ground pepper
4 sprigs rosemary or thyme
1/4 cup parsley, coarsely chopped

Steps:

Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 3 grams

SPICY ROASTED POTATOES WITH DIJON MUSTARD, ROSEMARY AND SMOKED PAPRIKA

Spicy Roasted Potatoes With Dijon Mustard, Rosemary and Smoked Paprika image

These rousing spuds start out looking wet and wild, but the mixture with vodka and vermouth cooks down to leave the potatoes crispy, crusty and tangy.

Provided by Tara Parker-Pope

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup plus 1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons vodka
1 tablespoon dry vermouth or dry white wine
1 tablespoon bottled horseradish
2 cloves garlic, pressed
1 teaspoon smoked paprika
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
Pepper to taste
1 teaspoon caraway seeds
1/2 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks

Steps:

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

To achieve crispy potatoes, use Yukon Gold or russet potatoes and cut them into uniform-sized cubes.
Toss the potatoes in a mixture of olive oil, lemon juice, smoked paprika, rosemary, garlic, salt, and pepper before roasting to infuse them with flavor.
Roast the potatoes at a high temperature (425°F) for 20-25 minutes, stirring halfway through, until they are tender on the inside and crispy on the outside.
For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
If you don't have smoked paprika, you can use regular paprika, but it will not have the same smoky flavor.
Fresh rosemary is best, but if you only have dried rosemary, use half the amount.
Feel free to adjust the amount of salt and pepper to your taste.

Conclusion:

These lemon-roasted potatoes with smoked paprika and rosemary are a flavorful and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside, tender on the inside, and packed with flavor from the lemon, smoked paprika, and rosemary. This dish is sure to be a hit at your next gathering, and it is also a healthy and delicious way to enjoy potatoes.