Paprika and Rosemary Roasted Red Potatoes Recipe | PBS Food

Paprika and Rosemary Roasted Red Potatoes

Rosemary is an herb that my Grandma often used when flavoring potatoes. Here I have jazzed it up a bit by adding paprika, adding a pop of holiday color to this festive side dish.


Yield: 3-4 servings



  • 6 medium red potatoes, scrubbed and cut in half
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon paprika
  • 1 teaspoon crushed rosemary
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • Freshly ground pepper


  1. Preheat oven to 400 degrees F. Line a medium-large baking pan with unbleached parchment baking paper.
  2. Put the potatoes, olive oil, paprika, rosemary, garlic powder, sea salt and pepper into a large bowl and toss until coated.
  3. Put the potatoes on the prepared pan. Bake for 50 minutes to 1 hour, or until the potatoes are soft to the touch and slightly golden.
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