These Roasted Spanish Potatoes with Paprika and Parsley are seriously one of the best potato side dishes ever! Made with simple ingredients, loaded with an amazing texture and flavor, easy to make, and done in under 40 minutes.
Author: Spain on a Fork
Yukon Gold Potatoes
Extra-Virgin Olive Oil
Spanish Smoked Sweet Paprika
Freshly Ground Black Pepper
Preheat oven to 480 degrees F (250 degrees C).
Yukon Gold Potatoes (3)
under cold running water and pat them dry with a dish cloth. Cut each potato into four quarters and cut each quarter into 6 evenly-sized pieces.
Add the cut potatoes into a large bowl, then add
Extra-Virgin Olive Oil (2 Tbsp)
Spanish Smoked Sweet Paprika (1 tsp)
Garlic Powder (1 tsp)
Sea Salt (1 tsp)
Freshly Ground Black Pepper (1/4 tsp)
. Toss together until well combined.
Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer. Bake for 30-35 minutes.
Fresh Parsley (1/4 cup)
Transfer potatoes to a large bowl, then add the parsley. Toss together until well combined. Serve and enjoy!
Nutrition Per Serving
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