If you’re anything like me, you know that simple ingredients can make the biggest impact, especially in a dish like this Crispy Paprika Potatoes with Olive Oil Recipe. Imagine golden cubes of potatoes, perfectly crisp on the outside and tender inside, kissed with smoky paprika and a gentle hint of cayenne, all brought together by the richness of olive oil. This easy, flavorful side dish elevates any meal from ordinary to unforgettable with just a few pantry staples and a little bit of love.
Ingredients You’ll Need
The beauty of this Crispy Paprika Potatoes with Olive Oil Recipe lies in its simplicity. Each ingredient plays a crucial role: the potatoes provide the hearty base, olive oil ensures a golden crisp texture, paprika adds a smoky warmth, and a touch of cayenne gives a subtle kick. Salt and pepper perfectly balance the flavors, while chopped parsley adds a fresh, vibrant finish.
- Russet or Yukon gold potatoes (1 pound): Choose starchy potatoes for the best crispy texture when cooked.
- Olive oil (1 tablespoon): Use good quality olive oil to add richness and help crisp the potatoes beautifully.
- Sweet paprika (1 teaspoon): This gives a rounded, smoky flavor that defines the dish.
- Cayenne pepper (¼ teaspoon): Adds a gentle heat without overpowering the balance of spices.
- Kosher salt (¾ teaspoon): Essential for enhancing all the natural flavors.
- Black pepper (¼ teaspoon): Freshly ground for a subtle peppery bite.
- Chopped parsley (1 tablespoon): For garnish, adding a fresh and colorful finish.
How to Make Crispy Paprika Potatoes with Olive Oil Recipe
Step 1: Prepare Your Potatoes
Start by peeling your potatoes and cutting them into evenly sized ½-inch cubes. Rinse these cubes under cold water to wash away excess starch, which helps prevent them from sticking and encourages that perfect crisp. Then dry them thoroughly using paper towels—this step is key to getting that golden crust.
Step 2: Heat the Olive Oil
Place a large nonstick skillet on medium-high heat and let the olive oil warm until it begins to shimmer. This ready state means your potatoes will sizzle as soon as they hit the pan, sealing in their crispness.
Step 3: Cook the Potatoes with Spices
Lay the potato cubes in a single, even layer in the skillet. Sprinkle the paprika, cayenne, kosher salt, and black pepper evenly over them. Let the potatoes cook undisturbed for 5 minutes so the bottoms get that deep, golden crispness before stirring.
Step 4: Crisp and Tenderize
Now stir the potatoes occasionally, letting them cook for about 20 minutes. You’ll notice their edges crisp up beautifully while the insides start to soften and become tender.
Step 5: Finish Cooking and Garnish
Reduce your heat to medium, and keep stirring every few minutes for another 10 minutes. This final phase ensures each cube is deliciously crisp on the outside but perfectly tender inside. Once done, transfer everything to a serving dish and sprinkle with freshly chopped parsley to brighten the flavors and add a splash of color.
How to Serve Crispy Paprika Potatoes with Olive Oil Recipe
Garnishes
Simple yet impactful, a sprinkle of fresh chopped parsley brings a fresh contrast to the smoky, spicy potatoes. For a zesty twist, a squeeze of fresh lemon over the top will brighten the dish, balancing the richness of the olive oil and spice.
Side Dishes
These paprika potatoes make an incredible side for grilled meats, roasted chicken, or even a veggie-packed stir-fry. They also pair wonderfully with a creamy dip or a fresh green salad for a lighter meal.
Creative Ways to Present
Serve these crispy potatoes in a rustic cast-iron skillet right at the table for a cozy, family-style vibe. Alternatively, toss them into a warm pita with a dollop of yogurt and some pickled vegetables to turn this side into a standout street-food-inspired snack.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Paprika Potatoes with Olive Oil Recipe can be stored in an airtight container in the refrigerator for up to three days. Make sure they cool completely before storing to preserve their texture.
Freezing
While not ideal for freezing because potatoes can turn mealy, if you do choose to freeze, spread the cooked potatoes on a baking sheet in a single layer first, freeze until solid, then transfer to a freezer bag to prevent clumping.
Reheating
The best way to reheat the potatoes is in a hot skillet with a tiny drizzle of olive oil to revive their crispness. Microwave reheating tends to make them soggy, so avoid if possible.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! Russet and Yukon gold are preferred for their texture and ability to get crispy, but you can experiment with red or fingerling potatoes; just know the texture might vary slightly.
Is it possible to make this recipe vegan?
Yes! This recipe is naturally vegan as it only uses olive oil and plant-based ingredients. It’s a fantastic option for everyone looking for a tasty vegan side dish.
How spicy are the crispy paprika potatoes?
The heat is very mild and well-balanced thanks to the cayenne pepper’s small amount, complementing the smoky paprika without overwhelming the palate.
Can I bake the potatoes instead of using a skillet?
Definitely! Toss the seasoned potatoes with olive oil and spices, then spread on a baking sheet and roast at 425°F (220°C) for about 30-35 minutes, turning halfway through for even crisping.
What can I use instead of paprika if I don’t have any?
If you’re out of paprika, smoked paprika is a fantastic substitute for a deeper flavor, or you can try a mix of mild chili powder and a pinch of cumin to mimic some warmth and earthiness.
Final Thoughts
This Crispy Paprika Potatoes with Olive Oil Recipe is a guaranteed crowd-pleaser, combining simple ingredients and straightforward steps that yield a deeply satisfying result. I encourage you to try making these potatoes soon—they’re the perfect way to add a touch of comfort and bold flavor to your meal with minimal effort. Trust me, once you taste that golden crispiness infused with smoky spice, you’ll want to make this recipe again and again!
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Crispy Paprika Potatoes with Olive Oil Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Golden and crispy paprika potatoes with a hint of spice, cooked to perfection using olive oil in a skillet. This easy and flavorful side dish pairs well with any meal, offering a delightful balance of crispy texture and tender inside with just the right amount of seasoning.
Ingredients
Potatoes
- 1 pound russet or Yukon gold potatoes, peeled and diced into ½-inch cubes
Seasoning & Oil
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped parsley
Instructions
- Prepare Potatoes: Rinse the diced potatoes under cold water to remove excess starch, then pat completely dry using paper towels. This crucial step ensures the potatoes crisp up nicely during cooking.
- Heat Oil: Place a large nonstick skillet over medium-high heat and add the olive oil. Heat until the oil shimmers, indicating it’s hot enough to start cooking the potatoes.
- Add Potatoes and Season: Arrange the potatoes in an even layer in the skillet. Immediately sprinkle the sweet paprika, cayenne pepper, kosher salt, and black pepper evenly over the potatoes to infuse them with flavor as they cook.
- Initial Crisping: Let the potatoes cook undisturbed for 5 minutes. This allows the bottoms to develop a crispy, golden crust without sticking to the pan.
- Cook While Stirring: Stir the potatoes occasionally over the next 20 minutes, allowing them to cook evenly and develop a thorough crispness on all sides.
- Final Cooking: Reduce the heat to medium and continue cooking the potatoes for another 10 minutes. Stir every few minutes to avoid burning and ensure the potatoes are tender inside while remaining crispy outside.
- Serve: Transfer the cooked potatoes to a serving dish and garnish with chopped parsley for freshness and a pop of color before serving.
Notes
- Patting the potatoes dry is key to achieving maximum crispiness.
- Adjust cayenne pepper amount to make the dish more or less spicy according to preference.
- Use a nonstick skillet to minimize sticking and reduce the amount of oil needed.
- For extra crispiness, avoid overcrowding the pan; cook in batches if necessary.
- This recipe pairs well with grilled meats or a fresh green salad for a balanced meal.
