Paprika Potatoes



Serving size

about 1 cup
30 Minutes

This recipe can be easily doubled using a large roasting pan. Leftover potatoes, cold, make great additions to salads or may be reheated gently.

Paprika Potatoes


1 pound Yukon gold potatoes
2 tsp. Olive oil
1 clove Garlic, raw (minced)
1 tsp. Paprika
1/4 tsp. Salt
1 to taste Black pepper


Place a large skillet in the oven and preheat to 375° F.

Add the olive oil and garlic to the hot pan.

Add the potatoes and toss to coat with the oil.

Sprinkle the paprika, salt and pepper over the potatoes and toss.

Place the pan in the oven, reduce the heat to 325°F.

Roast the potatoes for about 20 minutes. Toss them about every five minutes to brown on all sides. Serve when the potatoes are tender.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This recipe is particularly good using fingerling potatoes. They are now often as inexpensive as regular potatoes. Slice them in half lengthwise if they are small and quarter them lengthwise if they are larger.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

Fernand Point, 20th century French chef