Roast potatoes with paprika

Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day

  • Prep:15 mins
    Cook:1 hrs 25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 297
  • fat 15g
  • saturates 2g
  • carbs 36g
  • sugars 2g
  • fibre 4g
  • protein 4g
  • salt 0.4g


  • 1½ kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
  • 100ml olive oil
  • 2 tsp smoked paprika


Don't overcrowd the potatoes

Don’t overcrowd the potatoes in the roasting tin. If you do, they’ll begin to steam, which will stop them from going crisp.


  1. Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.

  2. Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits!

  3. Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

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