Paprika Roast Potatoes

Paprika Roast Potatoes

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Paprika Roast Potatoes are a firm favourite with our traditional Sunday roast dinner lunch.

These roast potatoes are fluffy on the inside, with that lovely crunch on the outside. A bad roast potato can ruin a roast dinner, but you won’t be disappointed with these beauties.

Is it Necessary to Boil Potatoes Before Roasting?

No, but they will take longer to cook in the oven and you won’t get those lovely crunchy bits you create when you shake them in the pan after you parboil them.

Can You Roast Potatoes Ahead of Time and Reheat?

Yes. You can make them the day before and put them on a foil lined baking tray and then cover them in foil and reheat them in the oven at Gas Mark 5/200C for about 15 minutes. The foil covering them is to retain their fluffiness inside.

Do You Have to Peel Potatoes Before Roasting?

No. I’ve used this recipe with baby potatoes and not peeled them. You just get a different texture. There are no crunchy bits, like when you can peel and fluff them up.

Close Up of Paprika Roast Potatoes Before Roasting

What is the Healthiest Oil to Roast Potatoes In?

I believe Rapeseed Oil is one of the healthiest. I don’t use it in this recipe, as a member of my family is allergic to rapeseed. By all means give it a go with Rapeseed Oil and Olive Oil. I’d love to know if you taste a difference.

How Long Can I Keep Roast Potatoes in the Fridge For?

Cool roast potatoes for no more than 2 hours and then store them in a single layer in an airtight container in the fridge for up to 3 days.

Can I Freeze Roast Potatoes?

You can, but I wouldn’t advise it. The potatoes can take on a different texture when frozen. They may become soggy or grainy. If you are planning to use them as an ingredient in soup, it will probably be ok, but if you want to retain that lovely roast potato texture, then I’d just make what you need. They are quick to prepare from scratch and you can chill out while they work their magic in the oven.

Close Up of Paprika Roast Potatoes After Roasting

Paprika Roast Potatoes

Roast potatoes seasoned with paprika
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Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Servings: 4
Calories: 312kcal


  • 1 tbsp Paprika
  • 2 tbsp Olive Oil
  • 8 Medium Potatoes


  • Heat the oven to Gas Mark 6.
  • Whisk Paprika and Olive Oil together in a large mixing bowl.
    Overhead of Paprika Oil Mixture
  • Peel Potatoes and cut in half.
  • Put the Potatoes in a pan and add cold water, just enough to cover them.
    Close Up of Potatoes in a Pan
  • Boil and simmer for 10 minutes.
  • Drain the Potatoes.
  • Return the Potatoes to the pan, put the lid on and hold firmly in place as you turn the pan upside down and give it a few shakes. This will create fluffy edges on the Potatoes, which will become crispy when roasting.
    Parboiled Potatoes in a Pan
  • Add the Potatoes to the mixing bowl.
  • Coat the Potatoes with the Paprika and Olive Oil and lay the Potatoes on a baking tray.
    Overhead of Paprika Roast Potatoes Before Roasting
  • Roast for an hour, turning them halfway, or until they are crispy on the outside and cooked and fluffy inside.
Nutrition Facts
Paprika Roast Potatoes
Amount Per Serving
Calories 312 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 44mg2%
Potassium 1798mg51%
Carbohydrates 54g18%
Fiber 11g46%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.