Smoked Paprika Roasted Fingerling Potatoes

    PREP: 10 minutes | COOK: 25 minutes | YIELD: 8 x ¾-cup servings

    Roasted potatoes are a family favorite in my house. They produce a delicious smell that draws everyone to the dinner table with eager appetites. I love the smoky quality given to these potatoes by the paprika. They’re a breeze to prepare and I can assure you your kids plates will be as clean as the meal!

    2 lbs (908 g) purple and white fingerling potatoes, halved lengthwise

    1 yellow onion, halved and sliced

    2 Tbsp (30 ml) extra virgin olive oil

    2 tsp (10 ml) smoked paprika

    ½ tsp (2.5 ml) garlic powder

    ½ tsp (2.5 ml) onion powder

    1 tsp (5 ml) sea salt

    ½ tsp (2.5 ml) freshly ground black pepper

    ¼ cup (60 ml) scallions, green part only, chopped

    Preheat oven to 425°F (220°C). Place potatoes and onion on a baking sheet. Drizzle with olive oil, and sprinkle with paprika, garlic and onion powder, salt and pepper. Toss to combine, and turn as many of the potatoes cut side down as possible. Roast in oven until golden brown on outside, and tender and cooked through on inside, 20 to 25 minutes. Remove from oven, stir in scallions and serve warm.


    Calories: 96 | Calories from Fat: 32 | Protein: 2 g | Carbs: 15 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 126 mg | Cholesterol: 0 mg