– Roasted Spanish Potatoes with Paprika and Parsley –
These Roasted Spanish Potatoes with Paprika and Parsley are seriously one of the best potato side dishes ever! Made with simple ingredients, loaded with an amazing texture and flavor, easy to make and done in under 40 minutes. These Spanish potatoes pair perfectly with any protein, specially grilled fish, but heck you can serve them next to some fried eggs for an incredible breakfast. For this recipe I used Kiva´s sweet smoked Spanish paprika, truly one of the best Spanish paprikas I have ever tasted. Here is a coupon code to get 25% off your order! (valid until 12/31/2018).
– The Secret to Perfectly Roasting Potatoes –
The first step to making the perfect roasted potatoes is to make sure all your potatoes are cut in the same size for even cooking. Second, you gotta coat your potatoes with a fat, I used extra virgin olive oil, make sure they´re all coated evenly. The last step is to roast at the highest setting your oven offers, mine is 250 C – 480 F, make sure you use the bottom and top heat. Watch the video below on How to Make these Roasted Spanish Potatoes with Paprika and Parsley or check out the recipe card below, which you can print. Salud!
My Favorite Equipment:
Swiss Diamond Chef´s Knife
Swiss Diamond Saute Pan
Wood Cutting Board
Watch the Video Below on How to a Make these Roasted Spanish Potatoes with Paprika and Parsley
Roasted Spanish Potatoes with Paprika and Parsley
Ingredients
- 3 medium yukon gold potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp sweet smoked Spanish smoked paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup freshly chopped parsley
Instructions
-
Rinse 3 medium sized yukon gold potatoes under cold running water and pat them dry with a dish cloth, cut each potato into four quarters and cut each quarter into 6 evenly sized pieces, add the cut potatoes into a large bowl, drizzle in 2 tablespoons of extra virgin olive oil, season with 1 teaspoon of smoked paprika, 1 tsp of garlic powder, a generous 1 teaspoon of sea salt and a 1/4 teaspoon of freshly cracked black pepper, toss together until well combined
-
Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer, add to a preheated oven bake + broil option 250 C - 480 F between 30 to 35 minutes
-
One the potatoes are roasted transfer them to a large bowl and add a 1/4 cup of freshly chopped parsley, toss together until well combined, serve at once, enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Roasted Spanish Potatoes with Paprika and Parsley - Paprika Spice
[…] FULL RECIPE HERE: https://spainonafork.wpengine.com/roasted-spanish-potatoes-with-paprika-and-parsley/ […]
22 . Mar . 2021Roasted Spanish Potatoes with Paprika and Parsley - Yum Goggle
[…] GET THE RECIPE […]
30 . Apr . 2020Noe
Hi, I never thought to use the grill and the oven at the same time. Which rack would you place them on then? Top or middle?
08 . Feb . 2019Spain on a Fork
Pace them in the middle of the rack, using the top heat and bottom heat cooks the potatoes faster and gives them a bit of crunchy texture, thanks for the comment 🙂
08 . Feb . 2019