Skinny Paprika Rosemary Oven Potatoes Recipe

Updated Jul 22, 2016

Save to your Recipe Box or plan it into your week

Potatoes baked with paprika and rosemary

Photo credit: © Eatwell101.com A quick and fragrant side dish to accompany your roasted meat or grilled chicken for a tasteful weeknight dinner.

by Christina Cherrier

Updated Jul 22, 2016

Table of contents

Ingredients list for the paprika rosemary oven potatoes
Directions

Ingredients list for the paprika rosemary oven potatoes

Serves 2:

1 tablespoon olive oil
2 cloves garlic, unpeeled and crushed
2 medium (6 oz) potatoes, russet or yukon gold, washed and dried
1/2 red bell pepper
Kosher salt and black pepper, to taste
1/2 bouillon cube
1 teaspoon smoked paprika
Rosemary

Planning this recipe?

Add it to your week.

Your grocery list updates automatically.

Add to My Week

Directions

1. Combine oil, rosemary, paprika, crumbled bouillon cube and crushed garlic in a small bowl.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
3. Quarter the potatoes lengthwise then cut the potato quarters in half. Cut the bell pepper into strips. Place on the parchment paper, toss with olive oil and garlic to evenly coat. Season with salt and black pepper. Try to make a single layer for cooking evenly.
4. Bake uncovered in the center of the oven until tender crisp and golden brown, about 20 minutes. Shake the baking sheet from time to time to toss the potatoes. Baking time will vary depending on your baking sheet and your oven.

(Photography: © Lucky Elephant)