These easy-to-make, delicious, melt-in-your mouth, Roasted Potatoes with Paprika for Passover are bursting with flavor and make a great side dish to complement almost any meal.
These Roasted Potatoes with Paprika for Passover are so good that they often don’t make it to the serving plate, as we will just stand around the pan and eat them straight from there! I have actually had to make a second batch to be placed on the table!
They are great for the seder meal, for shabbat, or anytime!
A little of my cooking background
I really wanted to title this blog “If I can make it, anyone can”, because – honestly – if I can make it, anyone can.
I never really liked cooking and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.
When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.
Still, I insisted on keeping it simple.
Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?
It has always been important to me that whoever eats at my table will have plenty to enjoy and that includes my kids (I never agreed with the “You will eat what is served or you won’t eat” ideology) and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.
I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it and they will love your cooking!
As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! you are an amazing cook!
The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time consuming. It’s not difficult to impress – just make sure it tastes good.
While some of the recipes on my blog are more time-consuming than others, they are all tried and true easy-shmeezy!
Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different quality of pots, etc. – all of which can affect your cooking and baking.
Nevertheless, as I said, if I can do it, anyone can!
Not only is the preparation for Easy Roasted Potatoes with Paprika SO EASY, they are great even if you overcook them, so (as long as you don’t burn them, you’re good (and, to be honest, I have burned them slightly and they were still good!).
You can make them with peeled or non-peeled potatoes, both come out terrific.
Best way to make Easy Roasted Potatoes with Paprika
I think that the easiest/quickest way to make these is in a toaster oven (mine can fit a lasagna-size pan).
I use the “toast” setting for the majority of the roasting time and then, when the potatoes are slightly brown on top, I turn to the “bake” setting and cook for the rest of the time.
If you like your potatoes more on the firm side, then cook just until you can slide a fork through. I like mine on the soft side where you can just about mash the roasted pieces with a fork (truly melt-in-your-mouth) and cook longer.
You have to be careful, though, not to let them dry out if you choose the cook-longer option.
Easy Roasted Potatoes with Paprika leftovers
If you didn’t overcook the potatoes, you can certainly keep these in your fridge for several days after cooking (I have kept them for a week and they were fine).
Personally, I would not freeze them though. I have never liked potatoes that were frozen and then reheated.
Serving suggestions
These potatoes can provide a side dish to a myriad of meals. We eat them the most with …..
Tip
If you have already cut potatoes and they have gone a little brown, this is a perfect way to save them from being tossed out. As long as the potatoes are still good (not rancid), then no one will be the wiser.
Benefits of potatoes
Potatoes and an excellent source of vitamins and minerals, however their nutritional content depends on the type of potato. Much of the nutrition is in the skin of the potato and peeling them reduces their nutritional value.
Adding fattening toppings, such as sour cream or butter, adds calories and fat.
Potatoes are gluten-free and very filling. In addition, they are a good source of anti-oxidants, some more than others, and they contain resistant starch.
Fun Facts
- Potatoes were first cultivated in Peru by the Incas.
- Potatoes were introduced to Europe (Ireland) toward the end of the 16th century.
- Potatoes began to be planted in the colonies in the early 1700s.
- Potatoes are the #1 vegetable crop in the United States and 4th most consumed in the world.
- Idaho is the largest grower of potatoes.
- The potato was the first vegetable to be grown in space.
Roasted Potatoes With Paprika for Passover
Roasted potatoes with paprika, kosher for Passover - an easy-to-prepare, versatile and simple side dish packed with flavor.
Ingredients
- 6 medium potatoes (any) cut into approximately 1 - 1 1/2-inch chunks.
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/4 cup vegetable oil
Instructions
- Place potato pieces in a baking pan and generously coat with oil.
- Then coat well with the paprika and salt.
- Roast on middle rack at 400°F for approximately 1 hour or until soft (some types of potatoes may take longer to cook than others).
- Drain excess oil before serving or use a slatted spoon to move from pan to dish.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 82Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 353mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g