Roasted Paprika Potatoes

I’ve made these roasted paprika potatoes a few times now. They are so easy to make and a delicious and easy appetizer for the holidays! A few years ago, when I first made this appetizer, my neighbor, Edie, came over the house as she normally does on a daily basis. I was at the table finishing up my dinner and she sat down at the table. I asked her if she wanted something to eat, as I pointed at the wide-variety of appetizers on the table (I had been recipe testing and we had an all appetizer dinner including this baked caprese). The first thing she said was “those meatballs look amazing”.

I laughed.

“Edie, those aren’t meatballs. They are roasted paprika potatoes.”

Edie quickly replied “Oh, well you could have fooled me they look like meatballs.”

I’m not sure if she was sad or happy that they were potatoes. I think maybe sad as she seemed really excited about the meatballs and dip! But after she had one bite, she fell in love with the smokey potatoes. The cool sour cream dip is the perfect compliment to the roasted potatoes. The best part of these roasted paprika potatoes is that you can cook these the day prior to your party or event, and serve them at room temperature. They taste just as good.

And if for some reason you actually have leftover roasted paprika potatoes, chop them up and place them in a frying pan with butter and onions. They make for a fantastic breakfast potato side dish!

Roasted Paprika Potatoes

Make this easy appetizer recipe for Roasted Paprika Potatoes with a creamy parsley sour cream dip!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 -8 servings

Calories: 189kcal

Author: Katie

Ingredients

For the Potatoes:

• ▢ 2 lbs. baby red potatoes
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon smoked paprika
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ flat leaf parsley for garnish

For the Sauce:

• ▢ ½ cup sour cream
• ▢ zest of half of lime
• ▢ 1 tablespoon flat leaf parsley  minced

Instructions

For the Potatoes:

• Preheat the oven to 400 degrees farenheit.
• While the oven is preheating, in a large gallon-size baggie add the potatoes, olive oil, smoked paprika, salt, and black pepper. Seal and mix well with hands until all the seasoning and oil has coated the poatoes.
• Remove the potatoes from the bag and place on a baking sheet. Bake for 30 minutes at 400 degrees Farenheit. Turn the potatoes half way through the cooking process.
• Serve immediately or at room temperature with sour cream dipping sauce.

For the Sauce:

• While the potatoes are cooking mix together the sour cream, lime zest and flat leaf parsley. Mix well, and refrigerate until the potatoes are done.

Notes

I love the sour cream dip, but you can always use ranch or mustard.

Nutrition

Calories: 189kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 228mg | Potassium: 743mg | Fiber: 3g | Sugar: 3g | Vitamin A: 761IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg

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