5-ingredient roasted paprika baby potatoes
Savor the simplicity of our 5-Ingredient Roasted Paprika Baby Potatoes! With just potatoes, paprika, sour cream, lemon zest, and chives, this easy and flavorful side dish is perfect for any meal. Ready in under an hour, these crispy, golden potatoes are sure to be a hit!
- 24 Mar 2024
- Cook time 45 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
Are you looking for a simple yet delicious side dish that will impress your family and friends? Look no further! This 5-ingredient roasted paprika baby potatoes recipe is quick, easy, and packed with flavor. With straightforward ingredients and minimal preparation, it’s perfect for weeknight dinners or weekend gatherings.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly. You can leave the skins on for extra texture and flavor.
- Cut each potato into bite-sized pieces, ensuring uniform size for even cooking.
- In a large mixing bowl, toss the potato pieces with the 2 tablespoons of paprika. Make sure each potato piece is well-coated with the paprika.
- Optionally, you can add a pinch of salt and pepper at this stage to enhance the flavor.
- Spread the coated potatoes evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside. Make sure to flip them halfway through the cooking time for even browning.
- While the potatoes are roasting, prepare the lemon chive sour cream. In a small bowl, combine the 1 cup of sour cream, 2 tablespoons of lemon zest, and 1/3 cup of chopped chives. Mix well until evenly distributed.
- Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- Serve the roasted paprika potatoes with a generous dollop of lemon chive sour cream on top or on the side for dipping.
Tips:
- Choose baby potatoes for a tender texture and quicker cooking time.
- Make sure the potatoes are evenly coated with olive oil and paprika for a uniform flavor.
- Feel free to add more spices or herbs like garlic powder, thyme, or rosemary for an extra layer of taste.
- Toss the potatoes halfway through roasting to ensure they cook evenly and get crispy on all sides.
- If you want to cut down on cooking time, you can parboil the potatoes for 5 minutes before roasting.
- Garnish with fresh chives and a dollop of sour cream mixed with lemon zest for a tangy and fresh contrast.
With just a handful of ingredients and a little bit of time, you can create a delicious and crowd-pleasing side dish. These roasted paprika baby potatoes are crispy on the outside, tender on the inside, and bursting with flavor. Don’t forget to garnish with chives and serve with a tangy sour cream and lemon zest dip to take your potatoes to the next level. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 5g | 14% |
| Sugar 3.23g | 3% |
| Fat | |
| Fat 8g | 10% |
| Saturated 4.04g | 13% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 180ug | 19% |
| Choline 30mg | 5% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.32mg | 15% |
| Vitamin B6 0.62mg | 37% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 36mg | 38% |
| Vitamin E 1.62mg | 11% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 2.47mg | 22% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 880mg | 26% |
| Selenium, Se 2.42ug | 4% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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