I am going to make a big call here and say that I have yet to come across a person who doesn’t enjoy a good roast potato.
What’s not to love? There is that glorious contrast between the golden and crispy outside and soft, fluffy centre. But that balance can be notoriously difficult to achieve. Trust me, I have made many a roast potato in my day.
And then there is all that fancy schmancy thrice cooking in duck fat.
Guess what? You don’t need to go to all that fuss to make a great crispy roast potato.
The key is cutting the potato into cubes so that you are increasing the surface area to volume ratio (hello high school maths and biology!) for maximum crisping potential.
The addition of paprika to make these paprika roasted potatoes is a tasty bonus. Oh and no need to peel the skins – just wash the spuds really well.
Seriously, get on these. Just writing about them is making me want to whip up a batch with my next roast dinner.
Paprika Roasted Potatoes
Fool-proof crispy paprika roasted potatoes thanks to science!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4
4 medium white or red potatoes (or 8 baby potatoes)
1 teaspoon smoked paprika
1 tablespoon olive oil
- Pre-heat oven to 180°C (fan-forced) or 400°F
- Wash potatoes. Cut each potato into quarters length ways and then dice each quarter into approximately 1.5cm cubes
- Spread cubes onto a baking tray
- Sprinkle potatoes with paprika and salt and drizzle with olive oil.
- Shake tray well to coat potato cubes evenly
- Bake in oven for 30 minutes or until golden and crispy (I like to check on them earlier and give the tray a shake to help the golden/crispy process)
Serve with your favourite condiment or sauce (you might like to try them with my chimichurri).
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