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This amazing recipe teaches you how to make fluffy-on-the-inside, crispy-on-the-outside spuds without loads of cheese or oil. Whether you’re responsible for bringing a side dish to the next holiday meal or just need a new way to spruce up your family dinner, roasted potatoes can never go wrong.  They’re easy to make, delicious to eat and, if you prepare this recipe using an heirloom variety (especially the purple potatoes!), they’re as antioxidant packed as blueberries! These roasted potatoes not only look pretty thanks to a generous dash of smoked paprika, but they taste great.
Enjoy these Roasted Red Potatoes with Smoked Paprika as a simple and healthy side dish to burgers, grilled or braised meats or as a hearty addition to a vegetable plate.
I adore roasted potatoes, but I’ve never thought to put smoked paprika on them, despite how much I love it.


Hello Johnny, I actually don’t know what a cherry potato is, but I’m pretty certain any potato would work in this recipe!
First, you cook baby new potatoes in simmering water just until they're soft enough that you can smash them slightly with the bottom of your fist. So many interesting recipes to choose from, I’m definitely gonna peruse through it all weekend! And I love seasoning them up real well too; potatoes can be like a blank canvas with endless possibilities with help from your spice cabinet. The banged-up edges of the potatoes will be brown and crisp, while the insides will be soft and pillowy.


In a big bowl, toss the cleaned potato pieces with the herbs, salt and pepper until well coated. Pour into an oven safe baking dish and roast for about 35 minutes (or until tender on the inside and crunchy outside) at 425 degrees.



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