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
Ingredients
For the Potatoes:
- 2 lbs. baby red potatoes
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- ½ tsp salt
- ⅛ tsp black pepper
- flat leaf parsley for garnish
For the Sauce:
- ½ cup sour cream
- zest of half of lime
- 1 tbsp 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.
I am a potato head—-sounds more appropriate than a potato nut. Who has ever heard to that. Laughing. It’s lame, but that’s what happens when I am suffused with the Xmas Spirit. I love potatoes. Unique recipe. I was FORCED to pin it. Happy Holidays!
Thanks Carol… I love potatoes too! I can’t get enough of them!
This look RIDICULOUSLY delicious! Love simple recipes like this!
Super simple too, Keri!