Best 8 Paprika Roasted Potatoes Recipes

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Craving for a delightful side dish that's both flavorful and versatile? Look no further than these paprika roasted potatoes! These crispy, tender delights are a perfect accompaniment to a variety of main courses, from roasted chicken to grilled fish. Not only are they incredibly easy to make, but they're also packed with nutrition, making them a guilt-free indulgence.

This recipe collection features four unique variations of paprika roasted potatoes, each with its own distinct twist. The classic paprika roasted potatoes offer a traditional smoky flavor that never disappoints. For a tangy kick, try the lemon and herb paprika roasted potatoes, which combine the brightness of lemon with the aromatic notes of rosemary and thyme. If you're looking for a spicy option, the chili and garlic paprika roasted potatoes deliver a delightful heat that's sure to satisfy. And for a smoky, savory twist, the bacon and cheese paprika roasted potatoes are an indulgent treat that's perfect for special occasions.

No matter which variation you choose, these paprika roasted potatoes are guaranteed to impress. They're easy to customize with your favorite seasonings and herbs, making them a versatile side dish that can be tailored to your taste preferences. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES



Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes image

Provided by Molly Stevens

Categories     Chicken     Herb     Potato     Roast     Dinner     Winter     Thyme     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings (plus leftovers)

Number Of Ingredients 7

2 (5-pound) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets and at tienda.com.

Steps:

  • Butterfly the chicken.
  • Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
  • Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
  • Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
  • Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

ROASTED SWEET POTATOES WITH SMOKED PAPRIKA



Roasted Sweet Potatoes With Smoked Paprika image

This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken - or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can't recall the last time you did so, it is time for a new jar. All spices go stale. Paprika does so quickly.

Provided by Sam Sifton

Categories     vegetables, side dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large sweet potatoes, peeled and cut into cubes
1 large Spanish onion, peeled and cut into cubes
2 cloves garlic, peeled and sliced
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon smoked paprika, or to taste

Steps:

  • Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
  • Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 4 grams

ROASTED POTATOES WITH PAPRIKA MAYO



Roasted Potatoes with Paprika Mayo image

Provided by Molly Yeh

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds red potatoes, cut into 1/2-inch cubes
2 tablespoons unsalted butter, melted
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon paprika
2 teaspoons sugar
1 1/2 shallots, finely chopped
Chopped chives, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
  • Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
  • Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
  • When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE



Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde image

This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Chicken     Roast     Potato     Radish     Paprika     Cilantro     Lemon Juice     Dinner     Spring     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13

1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 garlic cloves, finely chopped, divided
2 teaspoons kosher salt, divided
1 (4-4 1/2-pound) whole chicken
1 pound golden new potatoes, quartered
2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed
3/4 cup cilantro leaves with tender stems
3/4 cup parsley leaves with tender stems
2/3 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
  • Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
  • Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
  • Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
  • Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
  • Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
  • Do Ahead
  • Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

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

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

PAPRIKA OVEN ROASTED POTATOES



Paprika Oven Roasted Potatoes image

Make and share this Paprika Oven Roasted Potatoes recipe from Food.com.

Provided by iris5555

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs new potatoes, quartered
salt
1/2 cup olive oil
6 tablespoons butter
1 onion, chopped
6 garlic cloves, minced
2 teaspoons fresh oregano leaves
2 teaspoons fresh thyme leaves
2 tablespoons paprika
1/2 teaspoon white pepper
2 tablespoons flour
1/2 cup hot chicken broth

Steps:

  • Preheat oven to 400 degrees.
  • Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.
  • Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.
  • In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.
  • Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
  • Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.
  • Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
  • Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.
  • Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.

Nutrition Facts : Calories 411.7, Fat 30.2, SaturatedFat 9.9, Cholesterol 30.5, Sodium 157.9, Carbohydrate 33.2, Fiber 4.9, Sugar 2.3, Protein 4.7

ROASTED SWEET POTATOES WITH SMOKED PAPRIKA



Roasted Sweet Potatoes With Smoked Paprika image

Number Of Ingredients 7

2 sweet potatoes, cubed
1/2 spanish onion, diced
2 cloves garlic, sliced
1 1/2 tablespoon olive oil
1/4 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika

Steps:

  • Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
  • oast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 20 to 30 minutes. Serve hot, drizzled with burned-scallion crema if you like.

LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY



Lemon Roasted Potatoes With Smoked Paprika and Rosemary image

Number Of Ingredients 6

2 lemons
2 pounds yukon gold potatoes, scrubbed and cut lengthwise into eighths
1/4 cup olive oil
1 teaspoon smoked paprika
4 sprigs rosemary or thyme
1/4 cup parsley, 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.

Tips:

  • Choose the right potatoes: For best results, use firm, starchy potatoes like Yukon Gold or Russet potatoes. These potatoes will hold their shape well when roasted and will become crispy on the outside and fluffy on the inside.
  • Cut the potatoes evenly: Cutting the potatoes into uniform pieces will help them roast evenly. Aim for pieces that are about 1-inch thick.
  • Toss the potatoes in oil and seasonings: Before roasting, toss the potatoes in a bowl with olive oil, salt, pepper, and paprika. This will help the potatoes to brown and develop a delicious flavor.
  • Roast the potatoes at a high temperature: Roasting the potatoes at a high temperature will help them to crisp up and caramelize. Aim for a temperature of 425 degrees Fahrenheit.
  • Don't overcrowd the pan: When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan will prevent the potatoes from roasting evenly.
  • Roast the potatoes until they are tender and crispy: Depending on the size of the potato pieces, roasting will take about 20-30 minutes. Check the potatoes frequently and remove them from the oven when they are tender on the inside and crispy on the outside.

Conclusion:

Paprika roasted potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking by adding different herbs and spices. Next time you are looking for a quick and easy side dish, give paprika roasted potatoes a try!

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