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paprika roasted small potatoes
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Paprika Roasted Small Potatoes

Out of this world roasted small potatoes coated in olive oil, sweet smoked paprika, onion, garlic and just a touch of rosemary before being roasted at a high 425"F temperature until perfectly crispy on the outside while pillowy soft on the inside. Quick and easy to make, gluten free and so delicious! 
Course Side Dish
Cuisine European
Keyword roasted potatoes, small potatoes
Servings 4 people
Calories 403kcal
Author Florentina

Ingredients

  • 3 lb small golden potatoes or any waxy potatoes
  • 4 Tbsp olive oil
  • 2 Tbsp sweet smoked paprika
  • 2 tsp onion powder
  • 1.5 tsp garlic powder
  • 1 sprig rosemary leaves only
  • 1 pinch red pepper flakes Optional
  • Sea salt + black pepper to taste

Instructions

  • Rinse the potatoes well then cut/ slice them into 3/4 inch pieces. If your potatoes are tiny then a cut through the center will suffice.
    3 lb small golden potatoes
  • Place the cut potatoes in a large pot of cold water and bring to a boil. Season generously with a heavy pinch of salt just like seasoning pasta water. (Don’t worry most of the salt will end up down the drain but this is the trick to deeply seasoning your potatoes). Cook the potatoes until tender but not mushy, a knife through the center should come out with little or no resistance.
    3 lb small golden potatoes, Sea salt + black pepper to taste
  • Drain potatoes in a colander and allow them to dry in their own steam.
    3 lb small golden potatoes
  • Preheat your oven to 425”F.
  • Transfer the potatoes to a large mixing bowl and drizzle with the olive oil. Sprinkle with the paprika, onion and garlic powders + the rosemary leaves. Using a spatula give them a gentle toss to coat all over in the spice mix. Give it a taste and if desired add salt, pepper and chili flakes. (If you seasoned your potatoes well during boiling you might not need any extra salt at all).
    3 lb small golden potatoes, 4 Tbsp olive oil, 2 Tbsp sweet smoked paprika, 2 tsp onion powder, 1.5 tsp garlic powder, 1 sprig rosemary, 1 pinch red pepper flakes, Sea salt + black pepper to taste
    seasoned small potatoes for roasting
  • Spread the potatoes in a large rimmed baking dish /tray ideally in a single layer. (If you happen to have a cast iron baking dish this is when you want to use it. You shouldn’t need to oil the dish if your potatoes are coated well all over).
    3 lb small golden potatoes
  • Roast the potatoes in the preheated oven for 20 to 35 minutes giving them a good shake or toss halfway. To make them extra crispy around the edges just give them a few extra minutes in the oven. Enjoy hot!

Air Fryer Method

  • Preheat your air fryer to 425"F. Spread the potatoes in the air fryer basket in a single layer and air fry for 25 -30 minutes giving it a good shake half way. (I used the Breville Smart Oven Air Fryer and the potatoes were perfect in 25 minutes.)

Notes

  • The Seasoning - A deep savory flavor profile is achieved by combining sweet smoked paprika, onion powder, garlic powder, salt and pepper. If you aren't a huge fan of smoked paprika just swap it for plain sweet paprika. 
  • How long to boil small potatoes before roasting? - Start the potatoes in cold water and give them 10 to 12 minutes from the moment the water reaches boiling point. A knife inserted in the center should come out easily with little or no resistance. 
  • What temperature should I roast the potatoes? - You want to go for high temperatures of at least 400"F but ideally 425"F for the ultimate crispness. 
  • Can I roast small potatoes whole? - In general yes you can as we have done with these very delicious garlic rosemary potatoes. However for this recipe it's important to at least slice them in half to expose the flesh and coat it well in the spice mix; this will ensure a nice savory crispy crust will form during roasting.
  • Cast Iron - If you happen to have a cast iron roasting dish then you most definitely want to use it here. Otherwise just use a large rimmed baking sheet and make sure your oven is really hot before adding the potatoes. Do not use any parchment paper or silicone mats as this will interfere with your potatoes getting crispy. 
  • Variation - Brussels sprouts, carrots, broccoli or cauliflower florets.
  • Garnishes - Italian parsley, fresh dill, onion chives, thinly sliced scallions.
  • Storage & Reheating - Refrigerate any leftovers in air tight containers for up to 5 days. These potatoes are best reheated in the toaster oven under the Broil setting for 3 to 5 minutes until they are warmed through. 
  • Air Fryer Method - This method works great in an air fryer with a large basket so you can spread the potatoes in a single layer. Otherwise you'll want to work in batches for the best crispy results. Air fry @425"F for 25 -30 minutes and make sure to give it a good shake half way. 

Nutrition

Calories: 403kcal | Carbohydrates: 63g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 25mg | Potassium: 1536mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1739IU | Vitamin C: 67mg | Calcium: 54mg | Iron: 4mg