Skip to main content

Roasted Paprika Potatoes

I’m a potato-holic and not afraid to say it!  Just about any variety, any way they’re prepared.  But I draw the line at potato soup and run from it as fast as I can.  Of course, Bill loves the soup…

The color of paprika is a nice addition to many dishes, and Hungarian sweet paprika is used in this dish.  It adds a warm, sweet, peppery, pleasant taste to the potatoes as they roast.  There is just enough olive oil to crisp them up into a great side dish. 

This is a simple roasted potato recipe with great results.  If you’ve never eaten roasted potatoes, you’re in for a treat!

Roasted Paprika Potatoes


2 pounds red potatoes
3 cloves garlic, minced
¼ cup olive oil
2 teaspoons Hungarian paprika
1 teaspoon salt
½ teaspoon seasoned pepper


Preheat oven 425 degrees.
Cut potatoes into 1-inch chunks, leaving the skin on.
Coat baking sheet with cooking spray.
Place potatoes and garlic on baking sheet and toss to coat with oil.
Combine remaining 3 ingredients, sprinkle over potatoes, and toss.
Bake for 50 minutes to an hour or until fork tender and a crisp golden brown.
Serves 4.

Do you like potato soup???

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 


  1. Yum, I think I'll make these tonight to go with my stuffed peppers! Thanks for sharing!

  2. Pam, These roasted potatoes sound great! I never thought about using paprika when preparing roasting them... Thanks and Take Care, Big Daddy Dave

  3. Hi Pam...
    The paprika really does add a beautiful color to the potatoes. I could eat potatoes with every meal!
    I fix the soup often. Sam loves the soup and I always try to make a large pot of it so I can freeze some dinners for my dad. Yum...sounds good right now!

  4. Dear Pam, I love potatoes too. I am not afraid to say it either. I just don't understand all this no carbs!
    These look delicious!!
    Blessings dear. Catherine xo

  5. Yes I do love potato soup with lots of garlic. I could never resist a potato of any kind.

  6. I love paprika and I love potatoes, what a great combo. I actually don't mind potato soup but I would much prefer these tasty bites.

  7. What a tasty combo!
    Will have to try these.

    Love the potato soup!

    M :)

  8. Hi Pam,
    My family is a bunch of "potatoholics" too!
    We love potatotes especially roasted! These would be devoured in no time at all in my house, looks utterly delicious!

  9. Must be a Midwest (from Ohio) thing - I love potatoes, no matter how they are prepared and so does my boyfriend. I love to use paprika when making home fries - yum! We also love potato soup and when I make it, I usually make a large pot so we have plenty leftover for a quick lunch or dinner.

  10. looks soooooooooooo yummy!!
    i love potatoes!

  11. My name is Lea Ann and I'm a potatoholic. It's a hereditary disease because my mother was also. :) I agree about paprika adding a wonderful color. I'd like to try this with smoked paprika.

  12. Ooohhh.. I love this idea! I think I'll adapt it for the grill, but otherwise, this will definitely be our next potato side dish!! I love potato anything.. including potato soup (sorry!!!) :)

  13. Mary, I'd like to have some of those stuffed peppers! Have a nice day!

    Dave, if you're adventurous, the hot paprika is great!

    Shug, I bet your soup is really good and I know Bill would love it. Guess I will have to experiment with it.

    Catherine, potatoes are the best! I have great memories of Grandma's fried potatoes.

    Val, I bet garlic is exactly what the soup needs! Thanks!

    Rhonda, glad you like it also. Have a good day!

    Melinda, thanks! You know what's good too, potatoes!

  14. Joyce, your family is not alone, it's a wonderful thing!

    Cookiebaker, another Buckeye, great! I've got to work on this potato soup thing. Thanks for the visit!

    teresa, thank you!

    Ann, I know the feeling! :-)

    Lee Ann, you cracked me up! Not all hereditary diseases are bad, thankfully!

    Jenn, now that you mentioned it, I will be trying them on the grill also this summer. It looks like I'm in the potato soup minority and it's time to try it!

  15. I'm happy that I stopped by today...I love these potatoes and haven't had then in so long.

  16. I LOVE potato soup! I put Italian sausage in it. I love potatoes anyway I can get them and this recipe looks delicious!

  17. We splurge on potatoes just a couple of times a week and when we do they have to be good - these sound very good!

  18. It's weird that you love roasted potatoes but not potato soup but I guess that's just how personal preferences go. I love potato soup.


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews