Garlic Roasted Potatoes with Paprika
Crispy, flavorful, and irresistible, these garlic roasted potatoes are perfect for breakfast, lunch and dinner. They're going to become a staple in your life!
Servings: 4
Ingredients
- 4 cups diced potatoes (½ inch cubes or smaller if you love them crispy!)
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon coarsely ground black pepper (reduce to ¼ teaspoon if you have finely ground black pepper)
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 425°F.
- Toss diced potatoes with oil, salt, paprika, garlic powder, pepper, and onion powder until all potatoes are evenly coated with spices.4 cups diced potatoes, 2 teaspoons olive oil, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon coarsely ground black pepper, ¼ teaspoon onion powder
- Spread in an even, single layer on a rimmed baking sheet. Roast for 20 minutes, stir, and continue to roast for 15 minutes or until crispy on the outside and tender on the inside (baking time may vary slightly depending on how large or small you cut your potatoes).
- Enjoy immediately.
Video
Notes
- Potatoes: Pretty much any type of potato can be used in this recipe, including sweet potatoes. If you use a tender-skinned potato, like red or Yukon gold, you don't need to peel them. Russets or Idaho potatoes should be peeled first. Baby potatoes are perfect, too. I usually halve them before roasting them but if they are very small, you can leave them whole.
- Air fryer: Reduce olive oil to ½ teaspoon. Air fry prepared potatoes at 350°F for 15 minutes or until crispy on outside and soft on the inside, tossing/shaking basket once or twice during cooking time.
- Convection: If you have a convection setting on your oven, use it for extra crispiness!
- Recipe variations: You can reduce the salt in this recipe if you're watching sodium in your diet. The potatoes taste best with this amount of salt, but as always, adjust for your personal needs. This recipe also works great with sweet potatoes! If desired, add diced onions halfway through cooking time.
- Reheating: To restore the crispiness of these, reheat leftover potatoes in the oven or toaster oven preheated to 425°F for 5 minutes or until crispy and warmed through. You can also reheat them in a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes or until crispy and warmed through. Microwaving is not recommended because the potatoes get a bit soggy.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 362mg | Fiber: 2g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
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