Roasted baby potatoes deliciously seasoned with paprika, garlic and onions flavors! These quick and easy paprika roasted baby potatoes made with minimal ingredients. A simple sheet pan dish that is the perfect side dish to an oven roast.
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These paprika roasted baby potatoes feature parboiled baby potatoes seasoned with paprika, garlic powder, onion powder, salt, black pepper and oil. Then baked in the oven until crispy on the outside but tender and fluffy on the inside.
This is a tasty root vegetable side dish that is great for the autumn season when the cold weather hits and you want to be roasting all season long!
Paprika is a delicious seasoning powder made from dried sweet peppers and has a smoky sweet flavor. They are the perfect flavor partner to potatoes.
The reason why we're using baby potatoes is because they're easier to prepare as you won't need to peel or chop them. They also crisp up better in the oven and have a more sweeter flavor.
But you can easily substitute with regular potatoes and cut them into quarters if you wish. If you love baby potatoes, check out my Asian Sesame Smashed Potatoes!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Baby Potatoes: you can use regular yellow baby potatoes or colorful baby potatoes. Or substitute with yellow russet potatoes or Idaho potatoes chopped into 1-inch quarters with the skin on.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Paprika powder
- Onion powder
- Garlic powder: not garlic salt.
- Salt
- Black Pepper
Expert Tips
- Wash the baby potatoes. This ensures there's no dust or dirt on them and allows for you to inspect for any potatoes with roots growing out of them.
- Don't skip parboiling the potatoes. This makes them extra soft and fluffy after being roasted. It also cuts down the baking time.
- Evenly season the potatoes with enough seasoning so every part of that potato comes out tasty!
- Use your hands to massage the seasoning and oil into every potato so they're well-seasoned. Just wait for the potatoes to cool down from the parboil.
Instructions
Below are step-by-step instructions on how to make oven roasted paprika potatoes:
- First preheat oven to 450 degrees F.
- Slice unpeeled baby potatoes into half.
- Then in a large pot filled with enough water, bring to a boil on high heat. Boil baby potatoes in water for 10 minutes, uncovered, until fork tender. Strain the baby potatoes in a colander.
- Grease a large baking sheet with vegetable oil or line it with parchment paper.
- Next evenly spread boiled potatoes on baking sheet and let them cool down.
- Evenly sprinkle paprika powder, onion powder, garlic powder, salt and black pepper on top. Drizzle enough vegetable oil over top. Massage spices and oil into potatoes with your hands.
- Bake for 20-25 minutes in the middle rack, until golden and crispy. No need to flip over. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Paprika roasted baby potatoes can be frozen up to 3 months. To store: let them cool down and place them in a single layer into a freezer-safe bag resting on a baking sheet and freeze. Once frozen, remove the baking sheet. To reheat, defrost it and reheat in the microwave for a few minutes or re-bake in the oven at 350 F for 7-10 minutes until hot again.
Pairing Suggestions
Paprika roasted baby potatoes serve well with:
- appetizers like soups or garlic bread
- fresh green salads, tomato and cucumber salads, or beet root salads
- cooked vegetables like carrots, broccoli, cauliflower, green beans, or sweet potatoes.
- oven roasted meat like roast chicken, pork, ham, beef, lamb or prime rib
- grilled steak, chicken, or pork
- seafood like oven roasted fish, shrimp, calamari, or scallops
- plant-based proteins like tofu or tempeh
FAQ
Paprika roasted baby potatoes can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave for a few minutes or re-bake in the oven at 350-375 F for 7-10 minutes until hot.
Avoid using potatoes that have slightly green flesh or roots growing from out the skin. These are not fresh and can contain the toxin solanine.
Store them in their packaging in a cool and dry place so they can stay fresh for longer.
📖 Recipe
Easy Paprika Roasted Baby Potatoes
Ingredients
- 1 lb baby potatoes washed (or sub with 1-inch chopped yellow russet or Idaho potatoes)
- 2-3 tablespoon vegetable oil or any neutral oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- First preheat oven to 450 degrees F.
- Slice unpeeled baby potatoes into half.
- Then in a large pot filled with enough water, bring to a boil on high heat. Boil baby potatoes in water for 10 minutes, uncovered, until fork tender. Strain the baby potatoes in a colander.
- Grease a large baking sheet with vegetable oil or line it with parchment paper.
- Next evenly spread boiled potatoes on baking sheet and let them cool down.
- Evenly sprinkle paprika powder, onion powder, garlic powder, salt and black pepper on top. Drizzle enough vegetable oil over top. Massage spices and oil into potatoes with your hands.
- Bake for 20-25 minutes in the middle rack, until golden and crispy. No need to flip over. Enjoy!
Maya
Made these and they were so flavourful. Thank you for this recipe!