Smoky Roast Potatoes are super easy to make and so delicious. They're sprinkled with Spanish paprika and roasted until creamy on the inside and crispy outside. You will LOVE them!

Smoky Roast Potatoes

If you're going to make roast potatoes, you should totally make smoky roast potatoes. 

Because let's be honest, adding a layer of delicious smokiness to almost any dish makes it at least 104x as awesome.

Case in point:

Roast potatoes are no exception.

The key to their smokiness is a little something called Pimentó, Spanish paprika or smoked paprika. I was lucky enough to have my Spanish ‘brother' bring me some last time he returned from a visit home. It's a beautiful dark red color, slightly sweet, a tiny bit spicy and very smoky. {Thank you, Salvi!}

If you don't have an awesome Spanish brother to gift you Pimentón, you can always find it in your local grocery store. I swear the stuff straight from Spain, packed in a suitcase and trekked across the Atlantic, tastes even better. Do make sure the Pimentón you buy comes from Spain. It will make your roast potatoes taste like they spent an hour in the smoker. Seriously delicious!

I like to sprinkle a little salty feta over these, but they're just as tasty if you want to skip this step.

Smoky Roast Potatoes

So here I am, sitting on my couch, typing away and staring at these smoky roast potatoes and I realized that I totally made it look like all I ate for dinner was a big plate of roast potatoes. Ha! I mean, they are good enough to make a meal out of. And really, I promise not to judge if you do. But … they're really meant as a side dish.

Do you believe me?

Smoky Roast Potatoes

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Easy Potato Recipes:

Smoky Roast Potatoes

Smoky Roast Potatoes

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Smoky Roast Potatoes are super easy to make and so delicious. They're sprinkled with Spanish paprika and roasted until creamy on the inside and crispy outside. You will LOVE them!

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Ingredients

  • 8 medium red potatoes, quartered
  • 1 teaspoon olive oil
  • 1 teaspoon Spanish paprika, pimentón
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne powder, more to taste
  • ¼ teaspoon black pepper
  • Optional: feta cheese and parsley, to serve

Instructions 

  • Preheat your oven to 420 degrees. Line a baking tray with parchment paper.
  • Add the potatoes, olive oil, Spanish paprika, thyme leaves, sea salt, cayenne, and pepper to a large bowl and toss till everything is evenly coated. Transfer the potatoes to the baking tray and roast for 35 minutes, or until they are soft in the center and crispy on the outside.
    8 medium red potatoes, 1 teaspoon olive oil, 1 teaspoon Spanish paprika, 1 teaspoon fresh thyme leaves, ½ teaspoon sea salt, ¼ teaspoon cayenne powder, ¼ teaspoon black pepper
  • Sprinkle some feta cheese over top (if you're using it) and a little parsley and serve immediately.
    Optional: feta cheese and parsley
Serving: 1 serving = 1/6 of the recipe, Calories: 206kcal, Carbohydrates: 45g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 245mg, Potassium: 1303mg, Fiber: 5g, Sugar: 4g, Vitamin A: 200IU, Vitamin C: 25mg, Calcium: 31mg, Iron: 2mg
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