Betty's Roasted Red Potatoes with Smoked Paprika

smoked paprika

💰Cheaper: regular paprika

Regular paprika is less expensive and still adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Cut potatoes into 1-inch chunks, leaving the skin on.

Place into a large bowl.

Cover the bowl with plastic wrap and microwave on HIGH for 5 minutes.

Check with a fork a few times; the potato chunks should be very hot and beginning to soften, but not mushy.

Remove potato chunks from microwave and set aside.

In a small bowl, stir together olive oil, smoked paprika, and garlic powder.

Pour mixture evenly over the potato chunks.

Season to taste with coarse salt and freshly-ground black pepper.

Toss gently until potato chunks are coated.

Pour coated potato chunks into a 13-inch by 9-inch by 2-inch baking pan lined with aluminum foil.

Bake at 425°F for about 15 minutes, stirring once after about 8 minutes.

When potatoes are done, remove them from the oven, transfer them to a nice serving bowl, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level: