Finding a simple side dish that’s packed with flavor and doesn’t require a ton of ingredients can feel impossible, especially on busy weeknights when you’re already juggling dinner, homework help, and about a million other things. Most side dishes are either too bland or take way too long to make, which doesn’t help when everyone’s hungry and asking “when’s dinner ready?”
That’s where these spicy paprika roasted potatoes come in. They’re crispy, full of flavor, and come together with just a handful of pantry staples. Plus, they pair well with basically any protein you’re serving, making them perfect for those nights when you need something reliable that actually tastes good.
Why You’ll Love These Spicy Paprika Roasted Potatoes
- Quick and easy – Ready in under 45 minutes, these roasted potatoes are perfect for busy weeknights when you need a tasty side dish without spending hours in the kitchen.
- Simple ingredients – You probably already have these pantry staples on hand, making this recipe super convenient to whip up anytime.
- Bold, flavorful seasoning – The combination of chili powder, paprika, and garlic powder gives these potatoes a nice kick that takes them from boring to exciting.
- Crispy on the outside, fluffy inside – Roasting at high heat creates that perfect golden crust while keeping the centers soft and tender.
- Versatile side dish – These potatoes pair well with just about anything, from grilled chicken to steak to veggie burgers.
What Kind of Potatoes Should I Use?
Mini potatoes are perfect for this recipe because they roast up quickly and you don’t have to spend time chopping them. You can use any variety of mini potatoes you find at the store – red, yellow, or even the mixed bags with different colors all work great. If you can’t find mini potatoes, regular-sized potatoes cut into 1-inch chunks will do the trick just fine. Just keep in mind that smaller potatoes will get crispier on the outside while staying creamy inside, which is exactly what you want for this spicy roasted dish.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make:
- Mini potatoes: Regular russet or red potatoes work great too. Just cut them into 1-inch chunks so they cook evenly and get crispy on the outside.
- Chili powder: If you want less heat, cut the chili powder in half or swap it with cumin for a milder, earthy flavor. For more kick, try cayenne pepper but start with just ½ teaspoon.
- Paprika: Regular paprika is fine, but smoked paprika adds a nice smoky depth to the dish. You can also use sweet paprika if that’s what you have.
- Extra virgin olive oil: Any neutral oil like avocado oil or vegetable oil works here. You could even use melted butter for a richer taste.
- Garlic powder: Fresh minced garlic (about 3 cloves) can replace the powder, but add it halfway through roasting so it doesn’t burn.
Watch Out for These Mistakes While Roasting
The biggest mistake when roasting potatoes is overcrowding the baking sheet, which causes them to steam instead of getting that crispy, golden exterior you’re after – spread them out in a single layer with some space between each potato.
Skipping the step of drying your potatoes after washing them is another common error, since any moisture on the surface will prevent proper browning and crispiness.
To get even more flavor, toss the potatoes with your spice mixture about 5 minutes before they’re done roasting rather than just at the beginning, which keeps the paprika and chili powder from burning and turning bitter.
If your potatoes aren’t crisping up as much as you’d like, try cranking the oven temperature up to 450°F for the last 10 minutes of cooking.
What to Serve With Spicy Paprika Roasted Potatoes?
These roasted potatoes make a great side dish for just about any protein you’re grilling or roasting. They pair really well with grilled chicken, steak, or pork chops since the smoky paprika and chili flavors complement charred meat perfectly. I also love serving them alongside a simple green salad or roasted vegetables like broccoli or green beans to balance out the meal. If you’re keeping things casual, these potatoes are excellent with burgers or as part of a breakfast plate with eggs and bacon.
Storage Instructions
Store: Keep your leftover roasted potatoes in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and are perfect for quick lunches or dinners when you don’t feel like cooking from scratch.
Reheat: The best way to bring these potatoes back to life is in the oven at 400°F for about 10 minutes until they’re crispy again. You can also use an air fryer at 375°F for 5-7 minutes. The microwave works in a pinch, but they won’t be as crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 16-20 g
- Fat: 28-32 g
- Carbohydrates: 120-130 g
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Ingredients
- 1 tbsp chili powder
- 2 tbsp extra virgin olive oil (I use Olio di Lusso)
- salt (to taste)
- 2 lb mini potatoes (halved if large)
- 1 tsp garlic powder
- pepper (freshly ground)
- 1 tsp paprika (smoked paprika preferred)
Step 1: Preheat Oven and Prepare Potatoes
- 2 lb mini potatoes (halved if large)
Preheat your oven to 400°F.
Wash the mini potatoes thoroughly and pat them dry, keeping the skins on.
Slice the potatoes into quarters, or halves if they are small, to ensure even roasting.
Step 2: Season the Potatoes
- 2 tbsp extra virgin olive oil (I use Olio di Lusso)
- 1 tbsp chili powder
- 1 tsp paprika (smoked paprika preferred)
- 1 tsp garlic powder
- salt (to taste)
- pepper (freshly ground)
- sliced mini potatoes from Step 1
Place the sliced potatoes onto a lined baking sheet.
Drizzle with extra virgin olive oil and sprinkle with chili powder, smoked paprika, garlic powder, salt, and freshly ground pepper.
Toss everything together so the potatoes are evenly coated with the seasonings.
I find that really working the spices into the potatoes makes them extra flavorful.
Step 3: Roast the Potatoes
- seasoned potatoes from Step 2
Spread the seasoned potatoes out in a single layer on the baking sheet.
Roast in the preheated oven for 25–30 minutes, turning them halfway through, until they’re browned and fork-tender.
I like to keep a close eye on them towards the end so they don’t burn—every oven is a little different.
Step 4: Serve
Remove the potatoes from the oven once they are nicely browned and cooked through.
Sprinkle with fresh parsley if you like, and serve hot as a side dish.
Classic Spicy Paprika Roasted Potatoes
Ingredients
- 1 tbsp chili powder
- 2 tbsp extra virgin olive oil (I use Olio di Lusso)
- salt (to taste)
- 2 lb mini potatoes (halved if large)
- 1 tsp garlic powder
- pepper (freshly ground)
- 1 tsp paprika (smoked paprika preferred)
Instructions
- Preheat your oven to 400°F. Wash the mini potatoes thoroughly and pat them dry, keeping the skins on. Slice the potatoes into quarters, or halves if they are small, to ensure even roasting.
- Place the sliced potatoes onto a lined baking sheet. Drizzle with extra virgin olive oil and sprinkle with chili powder, smoked paprika, garlic powder, salt, and freshly ground pepper. Toss everything together so the potatoes are evenly coated with the seasonings. I find that really working the spices into the potatoes makes them extra flavorful.
- Spread the seasoned potatoes out in a single layer on the baking sheet. Roast in the preheated oven for 25–30 minutes, turning them halfway through, until they're browned and fork-tender. I like to keep a close eye on them towards the end so they don’t burn—every oven is a little different.
- Remove the potatoes from the oven once they are nicely browned and cooked through. Sprinkle with fresh parsley if you like, and serve hot as a side dish.
