Roasted Potatoes with Garlic, Rosemary and Paprika

Crisp-edged potato chunks roasted with garlic, rosemary and paprika for an easy side dish.

By Savva LoginovUpdated
Total 45 minMakes 4 to 6 servings
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These quick roasted potatoes use a hot oven, a coating of olive oil and a simple mix of garlic, paprika and rosemary. Cut the potatoes into evenly sized chunks so they cook at the same rate, and give them space on the tray for browning. Turning them once during roasting helps colour the edges without drying the centres. The source suggests optional cumin or turmeric; use either sparingly so the herbs and potato flavour remain clear. Serve straight from the oven with a dip or alongside a main dish. Heat oven to 200°C (400°F). Line a large baking tray with parchment. Toss potatoes with oil, garlic, paprika, rosemary, salt and pepper until coated. Spread potatoes in one layer with space between pieces; use two trays if needed.

Roasted Potatoes with Garlic, Rosemary and Paprika

Recipe card

Roasted Potatoes with Garlic, Rosemary and Paprika

Prep 15 minCook 30 minTotal 45 minYield 4 to 6 servings
Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl, large skillet or saucepan

Ingredients

Instructions

  1. Heat oven

    Heat oven to 200°C (400°F). Line a large baking tray with parchment.

  2. Season potatoes

    Toss potatoes with oil, garlic, paprika, rosemary, salt and pepper until coated.

  3. Arrange

    Spread potatoes in one layer with space between pieces; use two trays if needed.

  4. Roast

    Roast 25 to 35 minutes, turning once halfway, until browned and tender when pierced with a knife.

  5. Serve

    Taste for seasoning and serve hot with fresh herbs or a dip.

How to tell when it is ready

Potatoes are browned at the edges and a knife passes easily through the centre.

Tips

  • Cut pieces evenly.
  • Dry washed potatoes before oiling.
  • Leave space between pieces.
  • Turn once for more even browning.

Troubleshooting

  • If the dish cooks unevenly, cut ingredients into similar sizes.
  • Taste and adjust seasoning before serving.

Substitutions

  • Use a similar neutral cooking oil if needed.
  • Choose fresh herbs that complement the dish.

Variations

  • Adjust herbs or seasoning to taste.
  • Add a pinch of chilli for gentle heat.

Serving suggestions

  • Serve with roast chicken.
  • Offer sour cream or yogurt dip.
  • Pair with a green salad.
  • Add as a side to grilled vegetables.

Make ahead

Prepare and measure ingredients in advance; finish cooking shortly before serving.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Food safety

Use oven mitts for the hot tray; refrigerate leftovers within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare suitable components ahead and refrigerate them promptly.

How should I store quick oven-roasted potatoes?

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Serve warm and refrigerate leftovers promptly.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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