Recently my stepdaughter has developed a fondness for roasted potatoes. She is a super picky eater, so whenever she begins to like something new, I celebrate. The roasted potato concept is super simple– cut small potatoes into wedges, toss them with olive oil and spices, and roast them on a baking sheet. In the past I’ve used rosemary, oregano and other herbs to give the potatoes flavor. Last week I tried using smoked paprika and fresh garlic with awesome results. The potatoes turned out sweet, salty, and smoky. Totally delish. It’s a quick and easy recipe, perfect for a weeknight side dish or Sunday brunch with a batch of scrambled eggs. It’s also vegan and gluten free. Score!
If you can’t find smoked paprika, this recipe will also work well with regular paprika (not cayenne, which is really spicy– though you can add a dash of cayenne to the mix for a bit of a kick). I like using a Ziploc to toss the potatoes, it makes for even dispersion of the spices and easy cleanup. Enjoy!
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Smoked Paprika Roasted Potatoes
Ingredients
- 2 pounds red potatoes
- 1 1/2 tablespoons extra virgin olive oil (plus a little more for greasing the baking sheet)
- 1 1/4 teaspoons smoked paprika
- 1 clove fresh garlic, minced very fine
- 3/4 teaspoon salt (I prefer Celtic salt or sea salt)
- 1/4 teaspoon black pepper
NOTES
Instructions
- Preheat oven to 450 degrees F. Scrub the potatoes clean, do not peel. Slice into 1- to 1 1/2-inch wedges.
- Grease a baking sheet with oil. Place the potato wedges on the sheet along with the extra virgin olive oil, smoked paprika, garlic, salt, and pepper. Toss the potatoes with a large spoon or with clean hands, until all of the potato pieces are lightly and evenly coated with oil and seasoning.Spread the potatoes out in an even layer onto the sheet, making sure that the flat surfaces touch the sheet. This will help the potatoes get crisp.
- Place the baking sheet into the oven and let the potatoes roast for about 25 minutes, stirring once halfway through cooking, until the wedges are cooked through. They should be crisp on the outside, fluffy and soft inside. Season with additional salt to taste, if desired. Serve hot.
Nutrition
tried this recipe?
Let us know in the comments!
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This is a great, simple, delicious recipe for potatoes. I’d recommend not wasting a ziplock bag to make this recipe. It’s just a total waste and bad for the environment since most people will just throw the bag straight in the trash afterwards. Just mix this in a mixing bowl with your hands and you can easily wash the bowl with the rest of your cleanup later. Ziplock bag is a total waste and bad recommendation.
Hi Angelo, I totally agree — I have started removing the recommendation to use single-use plastic from most of my recipes, but hadn’t gotten to this one yet. I just made the adjustment. I am removing your start rating from this comment, because it doesn’t reflect your experience with the actual recipe, which you said turned out delicious… and, the plastic bag is gone now. 🙂
Easy and so delicious! I used Simply Organics smoked paprika which imparts a wonderful smoky flavour. Made it for the first time for company and everyone loved it. It is going to be a favourite from hereon in.
Love this recipe! Have made it several times now. Our favorite variation has been to stir fry onions, bell peppers, cubed beef summer sausage and turkey bacon on the stovetop while the potatoes are baking in the oven. As the potatoes finish mix them in with the other ingredients in the skillet and finish with shredded cheese on top.
Tip: I use my cast iron griddle preheated in the oven instead of a cookie sheet.