Roasted Spanish Potatoes with Paprika and Parsley

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.

Total Time

40min

4.0

4 Ratings

Author: Spain on a Fork

Servings:

Ingredients

•

Yukon Gold Potatoes

•

2 Tbsp

Extra-Virgin Olive Oil

•

1 tsp

Spanish Smoked Sweet Paprika

•

1 tsp

Simply Organic Garlic Powder

•

1 tsp

Sea Salt

•

as needed

Freshly Ground Black Pepper

•

4 Tbsp

Fresh Parsley

Cooking Instructions

Preheat oven to 480 degrees F (250 degrees C).

Rinse 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) , Simply Organic Garlic Powder (1 tsp) , Sea Salt (1 tsp) , and Freshly Ground Black Pepper (as needed) . 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.

Chop Fresh Parsley (4 Tbsp) .

Transfer potatoes to a large bowl, then add the parsley. Toss together until well combined. Serve and enjoy!

Nutrition Per Serving

CALORIES

145

FAT

6.9 g

PROTEIN

2.5 g

CARBS

20.3 g