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+ servings

Roasted Spanish Potatoes with Paprika and Parsley

Course Side Dish
Cuisine Spanish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

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