Roasted Spanish Potatoes with Paprika and Parsley
These Roasted Spanish Potatoes with Paprika and Parsley are super easy to make, loaded with flavor and done in 40 minutes. The perfect potato side dish.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium yukon gold potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp sweet smoked Spanish smoked paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup freshly chopped parsley
Instructions
- 1
Rinse 3 medium sized yukon gold potatoes under cold running water and pat them dry with a dish cloth, cut each potato into four quarters and cut each quarter into 6 evenly sized pieces, add the cut potatoes into a large bowl, drizzle in 2 tablespoons of extra virgin olive oil, season with 1 teaspoon of smoked paprika, 1 tsp of garlic powder, a generous 1 teaspoon of sea salt and a 1/4 teaspoon of freshly cracked black pepper, toss together until well combined
- 2
Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer, add to a preheated oven bake + broil option 250 C - 480 F between 30 to 35 minutes
- 3
One the potatoes are roasted transfer them to a large bowl and add a 1/4 cup of freshly chopped parsley, toss together until well combined, serve at once, enjoy!