Smoked Paprika Roasted Potatoes. You’ll want to serve these roast potatoes with everything from lamb to chicken souvlaki and more. Simple, flavourful and perfectly golden crispy. Delicious with your favourite tzatziki as a dip too.
This recipe for Smoked Paprika Roasted Potatoes is just one more chapter in our family’s love affair with the beautiful, delicious, simple perfection of roasted potatoes. We have been making English Style Roasted Potatoes for the last 20 years or so. We like our mashed potatoes too but a plain boiled potato is a real rarity in this household.
People who follow Rock Recipes seem to have embraced our method of roasting potatoes as well. We get innumerable comments here and on social media about how much folks have enjoyed discovering the simple deliciousness that they bring as a side dish to many, many main courses.
Our Lemon Herb Roasted Potatoes in particular have been an incredible hit on social media;especially on Pinterest, where the photo link to the recipe has been shared almost a half million times to date!
This time around one of my all-time favourite spices, smoked paprika, comes into play in this version. We normally serve them when we make chicken or pork souvlaki but decided to share this idea now because they go so well with our new Souvlaki Roast Pork recipe.
The creamy lemon and oregano tzatziki that we serve with that roast is also delicious with these potatoes. Think of it as an amped up version of sour cream; so delicious together! You’ll find the tzatziki recipe with the Souvlaki Roast Pork recipe too.
Roast lamb is another perfect meal with which to serve these crispy potato nuggets. Our Smoked Paprika Roast Lamb with Summer Savoury Stuffing is an ideal, impressive main dish to serve with these as well.
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- 6- 8 inch large sized russet potatoes peeled and cut into 1½ to 2 chunks
- ¼ cup to ⅓ cup olive oil butter or other oil will work as well; a butter/olive oil combination is very good too
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- 1½ Tbsp smoked Paprika more or less to taste
- 1 tsp onion powder optional
- 1 pieces whole garlic bulb broken into about 4-6 pieces
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size 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 to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes.
Add the salt, pepper, smoked paprika, onion powder and olive oil.
Toss together with the unpeeled garlic cloves.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so.
After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster. You can squeeze the roasted garlic out of the cloves to serve on the potatoes, which is particularly delicious if you are also serving them with tzatziki.
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