Lemon Roasted Potatoes With Smoked Paprika and Rosemary

By Alison Roman

Lemon Roasted Potatoes With Smoked Paprika and Rosemary
Craig Lee for The New York Times
Total Time
50 minutes
Rating
4(617)
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
  • 2lemons
  • 2pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths  
  • ¼cup olive oil
  • 1teaspoon smoked paprika
  • Kosher salt
  • Freshly ground pepper
  • 4sprigs rosemary or thyme
  • ¼cup parsley, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

318 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 6 grams protein; 680 milligrams sodium

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.

Ratings

4 out of 5
617 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

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.)

Jen

Good.

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