Garlic and Paprika Roasted Spanish Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted potatoes tossed with smoky paprika and fragrant garlic, a classic Spanish tapa side dish bursting with flavor. This spanish ready in about 55 minutes pairs small Yukon Gold potatoes, extra virgin olive oil, 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 45 min Serves 6 Spanish cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Garlic and Paprika Roasted Spanish Potatoes take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Paprika Roasted Spanish Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small yukon gold potatoes from drying out.

Can I substitute ingredients in Garlic and Paprika Roasted Spanish Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Paprika Roasted Spanish Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic and Paprika Roasted Spanish Potatoes?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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