These crispy paprika and garlic potatoes are one of those side dishes I make when I want something easy to make that everyone enjoys without too much effort. They’re crunchy on the outside, soft in the middle, and full of flavour from simple pantry ingredients.
Roast potatoes like this are something I cook all the time to go with fish, chicken, or an easy dinner at home. They’re simple, flexible, and easy to adapt depending on what you’re cooking and who you’re feeding.
Nothing fancy, just good food that works any time of year.
Make Ahead Tip
If you’re cooking for a crowd, you can chop the potatoes earlier in the day and place them in a saucepan covered with cold water. Store them in the fridge until you’re ready to cook.
Because the water is cold, they may take a little longer to come to the boil when you start cooking them.
This is a simple way to save time without changing the end result.
Cooking for a Smaller Group
When I’m only cooking for four people, I often chop the potatoes and cook them in the microwave for 8 minutes first instead of boiling them on the stove. It saves time and works just as well before roasting them in the oven.
Helpful Tips
Don’t overcrowd the tray. Space helps the potatoes become crispy instead of soft.
Let the steam escape after boiling. This makes a big difference to how crunchy they are once roasted.
Smoked paprika adds warmth and depth without making the potatoes spicy.
Garlic salt option. If you prefer, you can use garlic salt instead of garlic powder and salt. Just keep in mind it already contains salt, so you won’t need to add much extra seasoning.
FOR EXTRA CRISPY POTATOES
Give the potatoes a shake after draining so the edges rough up a little. Those rough edges are what turn golden and crispy in the oven.
Easy Variations
Make them milder
Use regular paprika instead of smoked paprika.
Add extra flavour
A small pinch of cumin works beautifully if you’re serving these with Mexican style food.
Fresh herbs
Sprinkle with chopped parsley or coriander just before serving.
Crispy Paprika & Garlic Roast Potatoes
Ingredients
Equipment
Method
- Place the chopped 500 g potatoes into a large saucepan and cover with cold salted water.
- Bring to the boil and cook for 8–10 minutes, until the potatoes are just tender on the outside but still holding their shape.
- Drain the potatoes and let them sit for a few minutes so the steam can escape. Give them a gentle shake in the colander so the edges rough up slightly, this helps them turn crispy when roasted.
- Preheat the oven to 200°C, fan forced. Line two large baking trays with baking paper.
- Transfer the potatoes to a large bowl. Drizzle over the 1 tbsp olive oil, then sprinkle with the ½ tsp garlic powder, ½ tsp smoked paprikaand a good pinch or two of salt and pepper. Toss gently so the potatoes are well coated.
- Spread the potatoes out in a single layer on the trays. Try not to overcrowd them, this helps them roast instead of steam.
- Roast for 35–45 minutes, turning once or twice, until deeply golden and crispy.
- Taste and season with a little extra salt and pepper if needed. Sprinkle with herbs if using, then serve hot.
Nutrition
Loved this recipe?
Please leave a quick star rating.These potatoes are one of those recipes you can come back to again and again. They’re simple, comforting, and easy to fit into everyday meals, whether you’re cooking for family or sharing food with friends in your home. I love recipes like this because they don’t need to be perfect, just made with care and enjoyed together.
