Paprika Baked Potato

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 243kcal

Author Julia Maz

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.

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.

Nutrition