Garlic and Paprika Roasted Spanish Potatoes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender roasted potatoes tossed with smoky paprika and fragrant garlic, a classic Spanish tapa side dish bursting with flavor. This Spanish recipe, ready in about 55 minutes, pairs small Yukon Gold potatoes, extra virgin olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs small Yukon Gold potatoes
• 3 tbsp extra virgin olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Wash and halve 2 lbs small Yukon Gold potatoes to uniform size.
2. Step 2: In a large bowl, toss potatoes with 3 tbsp extra virgin olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until evenly coated.
3. Step 3: Spread potatoes cut side down on a rimmed baking sheet in a single layer.
4. Step 4: Roast for 30 minutes, then flip potatoes and roast an additional 15 minutes until edges are crisp and centers are tender.
5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the potatoes. Serve warm as a flavorful side.