This Paprika Baked Potato has a crispy outside, tender inside, and tasty seasonings. With delicious and easy-to-make potato wedges like these, you'll never go back to regular French fries again.
This Paprika Baked Potato is truly delicious. Forget French fries, these wedges are both crispy and tender, and covered in flavorful seasoning. This recipe makes a great side dish for almost any meal. The ingredients are compatible with lots of other dishes, so this can be served anytime. Oven baked and using minimal oil, this is very healthy recipe that can work with most dietary restrictions. Besides being vegan, it's also gluten-free and these potatoes are high in vitamins, mineral, and antioxidants.
This Paprika Baked Potato recipe is versatile, so you can make it like I did or tweak it to better fit your preferences and what you have on hand. You'll love how simple and easy it is to make. Once it's prepped, you can pop it in the oven and move on to the other dishes you'll be serving. Let's take a look at the six ingredients you'll be using to put it together.
What you'll need
- Potatoes. I like using Yukon Gold potatoes the most. You can use your favorite kind.
- Olive Oil. Or any other oil you like.
- Paprika. Sweet paprika, not the spicy kind.
- Garlic Powder. For extra flavor.
- Salt & Pepper. To taste.
How to make it
1. Wash and cut the potatoes into wedges. (You can keep the skin on or peel it off, it's up to you).
2. Place the potatoes into a large mixing bowl and add the paprika, garlic powder, salt, pepper, and olive oil, and mix everything together well.
3. Arrange the potato wedges onto a parchment paper-ined baking sheet in a single layer and bake for 20 minutes at 400°F.
4. Remove the potatoes from the oven, flip them over, and then bake them for another 15 minutes.
Tips for the best Paprika Baked Potato
- Choose the right potatoes. When shopping for your potatoes, look for ones that are smooth, firm, and with no sprouts. Avoid wrinkled skins, soft dark areas, or any green on them.
- Cut the wedges to equal sizes. Potatoes can be a little odd shaped, but try to cut them so the wedges are of equal thickness and size. This will help them cook evenly and thoroughly.
- Bake them in a single layer. Laying the Paprika Baked Potato wedges out in one layer allows them to fully cook and crisp up. Overcrowding the baking sheet will leave them soggy and underdone.
- Don't forget to flip them. This is important because it will help both sides of the wedges get direct heat and achieve that delicious crispiness.
Add-ins and Substitutes
- Add other spices. Try this recipe with onion powder, rosemary, tarragon or thyme for extra flavor. Using dried herbs works best in this case.
- Substitute sweet potatoes. For a different flavor and texture, try using sweet potatoes in place of the regular ones here. The paprika pairs nicely with the potatoes' sweetness.
- Add vegan cheese. You can also add vegan Parmesan cheese to these Paprika Baked Potato wedges for a salty, nutty type flavor. Or use nutritional yeast, which has the same effect.
- Cook these potatoes in other ways. Instead of oven cooking them, you can also wrap them in foil and cook them on the grill, or use an air fryer for a crispy texture and less oil.
How to Store it
You can store any leftovers of this Paprika Baked Potato in an airtight container in the refrigerator. They should last for 3-5 days. Reheat by placing them in a single layer on a baking sheet in the oven at 400°F until warmed through.
What to Serve with Paprika Baked Potato
- Sauce. Enjoy these wedges on their own as a fun snack. You can eat them plain or add a dipping sauce, such as ketchup, Vegan Caesar Dressing, BBQ sauce, Fail-Proof Vegan Mayo or ranch.
- Salad. These potatoes work well with Creamy Vegan Pasta Salad and Quick and Easy Chickpea Salad. A fresh green salad would also be yummy with them.
- Vegetables. Pair this Paprika Baked Potato with Simple Roasted Broccoli, Simple Vegetable Skewers, or Quick Cabbage Steaks.
- Burgers/Wraps. Finish off a plate of Vegan Black Bean Burgers or Easy Hummus Wraps with a pile of these crispy potato wedges.
This Paprika Baked Potato is so good. I hope you love the flavors and ease of this recipe as much as I do. Serve it with your favorites or enjoy it as a quick snack. Either way, this dish is something to be enjoyed again and again.
More tasty vegan potato recipes to try:
Paprika Baked Potato
Ingredients
- 2 lbs. Yukon Gold potatoes
- 2 tbsp. olive oil
- 1 tsp. paprika
- ½ tsp. garlic powder
- ¾ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Wash and cut the potatoes into wedges. (You can keep the skin on or peel it off, it's up to you).
- Place the potatoes into a large mixing bowl and add the paprika, garlic powder, salt, pepper, and olive oil, and mix everything together well.
- Arrange the potato wedges onto a parchment paper-ined baking sheet in a single layer and bake for 20 minutes at 400°F.
- Remove the potatoes from the oven, flip them over, and then bake them for another 15 minutes.
Video
Notes
Add-ins and Substitutes
- Add other spices. Try this recipe with onion powder, rosemary, tarragon or thyme for extra flavor. Using dried herbs works best in this case.
- Substitute sweet potatoes. For a different flavor and texture, try using sweet potatoes in place of the regular ones here. The paprika pairs nicely with the potatoes' sweetness.
- Add vegan cheese. You can also add vegan Parmesan cheese to these Paprika Baked Potato wedges for a salty, nutty type flavor. Or use nutritional yeast, which has the same effect.
- Cook these potatoes in other ways. Instead of oven cooking them, you can also wrap them in foil and cook them on the grill, or use an air fryer for a crispy texture and less oil.
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