Lemon Roasted Potatoes With Smoked Paprika and Rosemary

By Alison Roman

Updated February 28, 2018

  • Craig Lee for The New York Times
Media 1 of 2
Total Time
50 minutes
Rating
4(643)
Comments
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A potato doesn’t need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.

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Ingredients

Yield:4 servings

  • 2 lemons

  • 2 pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths  

  • ¼ cup olive oil

  • 1 teaspoon smoked paprika

  • Kosher salt

  • Freshly ground pepper

  • 4 sprigs rosemary or thyme

  • ¼ cup parsley, coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 grams carbs; 318 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 7 grams fiber; 680 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about ¼-inch thick and remove all seeds.

  2. Step 2

    Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.

  3. Step 3

    Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.

  4. Step 4

    Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.

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Ratings

4 out of 5
643 user ratings
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Comments

Nancy

If you soak Idaho potatoes in cold water for a half an hour and then pat them dry in a towel before tossing them with olive oil, they become wonderfully crisp. I keep a ziplock one-gallon plastic bag in the fridge that I use to toss vegetables with olive oil before roasting. You use less olive oil and get better coverage than when you toss them in a bowl.

Ross

Its a Spanish spice also known as pimenton. Its available in most stores with a large spice collection. There is a sweet and a hot version, the sweet is more common.

Mary Rose Webster

This sounds delicious. But I don't have a clue what smoked paprika is. Can somebody please enlighten me. Thanks, Mary

CR

I made this last night and based on my and my family's reactions the paprika could easily be doubled.

Fa

Incredibly simple and delicious dish.

Diana

I roast the potatoes & lemon on a parchment-lined sheet pan. Without parchment the lemons scorch. Flavors were lovely. (Costco sells smoked paprika in a large container.)

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