I’m so happy to share these Deep Roasted Paprika Potatoes because they turn simple russet potatoes into something crispy, smoky, and full of flavor. These oven roasted wedges are golden on the outside, soft inside, and coated in rich smoked paprika with a touch of garlic and onion. They are salty, savory, and perfect with a splash of vinegar if you love that classic tangy kick. This is the kind of easy side dish that makes any meal feel extra special.
Level: Easy
Total Time: about 40 minutes
Prep Time: about 10 minutes
Cook Time: about 30 minutes
Yield: about 2 to 4 servings
Course: Side Dish
Cuisine: Spanish inspired
I love how just a couple of potatoes can turn into something this good. The first time I made these, I could not stop sneaking bites straight from the pan.
These potatoes are cut into thick wedges, tossed in olive oil and warm spices, then roasted at high heat until crisp and deeply golden. Smoked paprika gives them a bold, woodsy flavor, while garlic and onion powders add a gentle savory touch. They are perfect for Sunday dinner, casual weeknights, or anytime you want a simple but impressive side.
How to Make Deep Roasted Paprika Potatoes
These potatoes are all about bold paprika flavor and crispy edges. Here is how it all comes together:
• Russet potatoes cut into even wedges
• A drizzle of olive oil to help them crisp up
• Smoked paprika for a deep, smoky taste
• Garlic powder and onion powder for savory flavor
• Sea salt to bring everything together
• Fresh or dried parsley added at the end for a fresh finish
It is a simple toss, spread, and roast recipe that delivers big flavor with very little effort.
Ingredients
• 1.5 pounds russet potatoes, washed, unpeeled, and cut into wedges
• 1.5 tablespoons olive oil
• 1.5 teaspoons smoked paprika powder (or regular paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt, plus more to taste
• 1 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried parsley)
Directions
- Preheat the Oven:
- Heat your oven to 450 degrees Fahrenheit so it is nice and hot before the potatoes go in.
- Prepare the Potatoes:
- Wash the potatoes and leave the skin on for extra texture.
- Cut each potato into four long pieces, then cut each piece again into evenly sized wedges.
- Season the Potatoes:
- Place the wedges in a large mixing bowl.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, and sea salt.
- Toss well using your hands or two spoons so every piece is coated.
- Arrange on Baking Sheet:
- Line a baking sheet with parchment paper or aluminum foil.
- Spread the potatoes out in a single layer, making sure they are not overlapping. This helps them get crispy.
- Roast Until Golden:
- Place the tray in the oven and roast for about 30 to 35 minutes.
- The potatoes should be deep golden and crisp on the edges.
- Finish with Parsley:
- In the same mixing bowl, add the chopped or dried parsley and a small pinch of salt.
- Carefully transfer the hot potatoes back into the bowl and toss gently to coat.
- Taste and adjust salt or add a little pepper if you like.
- Serve and Enjoy:
- Serve warm, with extra salt or a splash of vinegar if desired.
Process Details
• Cutting Even Wedges: Keeping the wedges similar in size helps them cook at the same speed so none burn while others stay soft.
• High Heat Roasting: A hot oven helps the outside crisp up while the inside stays fluffy.
• Smoked Paprika Flavor: Smoked paprika gives a deeper, woodsy taste compared to regular paprika, which is milder. Both work, but the smoked version adds extra character.
• Spacing on the Tray: If the potatoes touch or overlap, they steam instead of roast. Space gives them that crispy edge.
• Foil vs Parchment: Foil can create a slightly darker and crisper bottom, while parchment makes cleanup easier.
Tips for Success
• Use russet potatoes for fluffy centers and sturdy skin.
• Do not skip the oil, it helps the spices stick and encourages crispiness.
• Flip the wedges halfway through roasting if you want even browning on both sides.
• If you love herbs, try rosemary, thyme, or oregano instead of parsley.
• Add a pinch of chili flakes if you like a little heat.
• Always taste at the end and adjust the salt to your liking.
Serving Ideas
• Classic Side: Serve with roasted chicken, ribs, or grilled steak.
• Burger Night: Pair with homemade burgers instead of regular fries.
• Brunch Plate: Add alongside eggs and a simple green salad.
• Vinegar Lovers: Drizzle with a little malt vinegar for a tangy twist.
• Dipping Fun: Serve with ketchup, garlic mayo, or a simple yogurt dip.
Storage & Freezing
• Refrigerator: Let the potatoes cool fully, then store in an airtight container for up to 3 days.
• Reheating: Warm in a 400 degree Fahrenheit oven for about 8 to 10 minutes to help bring back crispiness.
• Freezing: You can freeze roasted wedges in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the oven until hot and crisp.
• Texture Note: They may soften in the fridge, but reheating in the oven helps restore their crispy edges.
Nutrition Info (Approximate per Serving)
• Calories: ~220
• Protein: ~4g
• Carbohydrates: ~32g
• Fat: ~9g
• Fiber: ~4g
• Sodium: ~300mg
• Sugar: ~2g
These Deep Roasted Paprika Potatoes are simple, crispy, and packed with smoky flavor. They prove that with just a few pantry spices and a hot oven, plain potatoes can turn into something truly special.
I hope you give these a try and make them your own with your favorite herbs or dips. Once you taste those golden, crispy edges, I think they will become a regular in your kitchen too.
