Roasted Red Potatoes with Rosemary and Paprika
Our Roasted Red Potatoes with Rosemary and Paprika recipe is the perfect side dish for any meal. The potatoes are roasted until golden brown and crispy on the outside, and fluffy on the inside. The rosemary and paprika add a delicious savory flavor that will complement any main course.
In the annals of culinary history, the humble potato has played a starring role for centuries. From its humble origins in the Andes Mountains of South America to its widespread cultivation across Europe and beyond, the potato has been a staple food for people of all cultures. It is said that Thomas Jefferson, the third president of the United States, was so fond of potatoes that he grew over 300 varieties at his Monticello estate.
Roasted Red Potatoes with Rosemary and Paprika Roasted Red Potatoes with Rosemary and Paprika Roasted Red Potatoes with Rosemary and Paprika Roasted Red Potatoes with Rosemary and Paprika
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 pounds red potatoes, scrubbed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine potatoes, olive oil, rosemary, paprika, salt, and pepper. Toss to coat.
  3. Spread potatoes in an even layer on a baking sheet.
  4. Roast in preheated oven for 25-30 minutes, or until potatoes are tender and browned.
Why It Works
  • The high heat of the oven helps to create a crispy exterior on the potatoes.
  • The olive oil helps to coat the potatoes and prevent them from sticking to the baking sheet.
  • The rosemary and paprika add a delicious savory flavor to the potatoes.