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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.
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.
Ingredients
- 1 tbsp Paprika
- 2 tbsp Olive Oil
- 8 Medium Potatoes
Instructions
- Heat the oven to Gas Mark 6.
- Whisk Paprika and Olive Oil together in a large mixing bowl.
- Peel Potatoes and cut in half.
- Put the Potatoes in a pan and add cold water, just enough to cover them.
- 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.
- Add the Potatoes to the mixing bowl.
- Coat the Potatoes with the Paprika and Olive Oil and lay the Potatoes on a baking tray.
- Roast for an hour, turning them halfway, or until they are crispy on the outside and cooked and fluffy inside.