Smoky Roasted Potatoes

Vickie Parks


This is a Spanish side dish, called Patadas Asadas Humeantes in Spain. It has distinct Mediterranean flair with a blend of potato varieties that are seasoned with smoked paprika, garlic and fresh rosemary. Dried rosemary can be quite aromatic, so it can be used if necessary. But the flavor of fresh rosemary is such a treat, so use fresh if at all possible.

★★★★★ 1 vote
15 Min
1 Hr


2 large
fresh sweet potatoes, cut into 1 1/2-inch pieces
2 large
russet potatoes, cut into 1 1/2-inch pieces
1/3 cup
extra virgin olive oil
1 1/2 tsp
sweet smoked paprika
2 tsp
fresh rosemary, chopped
1 1/2 tsp
fresh garlic, finely chopped
2 tsp
coarse salt (or sea salt)
1 tsp
ground black pepper
1/2 tsp
sweet smoked paprika, for garnish
nonstick cooking spray

How to Make Smoky Roasted Potatoes


  • 1Preheat oven to 375°F. Line a large baking sheet or jelly roll pan with heavy duty aluminum foil. Lightly spray foil with non-stick cooking spray; set aside.
  • 2Place both varieties of potatoes in a large mixing bowl. Add olive oil, and toss well. Add paprika, rosemary, garlic, salt and pepper to bowl, and toss until potatoes are evenly coated with the seasonings.
  • 3Arrange potatoes in a single layer on prepared baking sheet. Bake about 1 hour or until potatoes are golden brown and crisp, turning about halfway through (to ensure even browning). Remove from oven, and let rest 10 minutes. Sprinkle 1/2 teaspoon of smoked paprika on top, and serve immediately.

Printable Recipe Card

About Smoky Roasted Potatoes

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Spanish
Dietary Needs: Low Fat, Low Carb