These paprika parmentier potatoes are crispy on the outside, fluffy in the middle and packed with smoky flavour. Roasted until golden and perfectly seasoned, they make an easy side dish for everything from roast dinners to BBQs and midweek meals.
David and I went out for a lovely meal to a local restaurant just before Christmas 2023 and this was one of David's side dishes. He loved them and gave me a taste. His potatoes were served with a veal sirloin, green beans and a mushroom and mustard cream sauce.
The first time I made them, we had them on the side with a t-bone steak! They're delicious...seasoned perfectly, crisp and golden on the outside and tender on the inside. Serve as an alternative to chips or roast potatoes.
They're best eaten fresh, but can be reheated in the oven or air fryer.
Tip
- Seasoning - try different herbs or spices to change up the flavour!
- Optional variations:
- Spicy paprika potatoes - add some chilli flakes for a spicy version.
- Garlic and herb potatoes - replace the smoked paprika with garlic powder and dried herbs like Italian seasoning, thyme, parsley and oregano.
- Parmesan paprika potatoes - garnish the finished potatoes with some grated parmesan.
- This paprika parmentier potatoes recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
They are small cubes of roasted potatoes with crispy edges and fluffy centres.
Yes - it helps create the crispy texture.
Floury potatoes like Maris Piper are ideal.
Yes - they crisp up very well in the air fryer. Cook for 20 minutes at 200C, until crisp on the outside and tender on the inside. Make sure to shake them halfway through cooking.
Smoked paprika gives the best flavour.
Don't overcrowd the tray and roast at high heat.
Recent new recipes
Category Spotlight...
FISH
Fish is a versatile and healthy protein source, celebrated for its light, delicate flavour and a wide range of textures, from flaky and tender to firm and meaty. Fish can be served as whole fillets or steaks, or used in dishes like fish tacos, curries, risottos, seafood stews, and fishcakes.
Enjoy cooking from this delicious selection of fish recipes!
How to make these Paprika Parmentier Potatoes
Ingredients
- 1kg floury potatoes (I like Maris Piper), peeled and cut into 2cm cubes
- a large pinch of salt
- 4 tbsp vegetable oil
- 1 tsp smoked paprika (see Tips)
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the peeled potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam for 3 to 4 minutes in a colander.
- Put the potatoes onto a large baking tray, pour over the oil and season with the smoked paprika, salt and pepper. Mix together well then shake gently to spread the potatoes roughly into a single layer. Roast for 30 to 35 minutes, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a knife or fork. They're delicious served as an alternative to chips or roast potatoes.
Recipe Collection Spotlight...
20 TASTY SAUSAGE RECIPES
Sausages...or bangers are such a versatile ingredient that can be enjoyed at any time of the year. They can be used to make the best comfort food, to make sausage rolls for a snack or for party food, made into meatballs and used in pasta dishes...the list really is endless. Here's a selection of 20 tasty sausage recipes for you try.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Paprika Parmentier Potatoes
Equipment
Ingredients
- 1 kg (2.2 lb) floury potatoes (I like Maris Piper) peeled and cut into 2cm cubes
- a large pinch of salt
- 4 tbsp vegetable oil
- 1 tsp smoked paprika (see Notes)
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the peeled potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam for 3 to 4 minutes in a colander.
- Put the potatoes onto a large baking tray, pour over the oil and season with the smoked paprika, salt and pepper. Mix together well then shake gently to spread the potatoes roughly into a single layer. Roast for 30 to 35 minutes, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a knife or fork. They're delicious served as an alternative to chips or roast potatoes.
Notes
- Seasoning - try different herbs or spices to change up the flavour!
- Optional variations:
- Spicy paprika potatoes - add some chilli flakes for a spicy version.
- Garlic and herb potatoes - replace the smoked paprika with garlic powder and dried herbs like Italian seasoning, thyme, parsley and oregano.
- Parmesan paprika potatoes - garnish the finished potatoes with some grated parmesan.
- This paprika parmentier potatoes recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE