Roasted Potatoes with Paprika Mayo
Crispy golden roasted potatoes seasoned with herbs and spices, paired with a smoky, creamy paprika mayo dip—perfect as a side or appetizer.
Equipment
- Baking sheet
- Mixing bowls
- Knife and cutting board
- Spatula or tongs
- Small bowl (for sauce)
Ingredients
- 500 g baby potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp mayonnaise
- 1 tsp smoked paprika for mayo
- 1 tsp lemon juice
- Fresh parsley for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Wash and halve the baby potatoes.
- In a bowl, toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast for 30–35 minutes, flipping halfway, until golden and crispy.
- In a small bowl, mix mayonnaise, smoked paprika, and lemon juice until smooth.
- Serve hot roasted potatoes with paprika mayo on the side.
- Garnish with chopped fresh parsley before serving.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 220
- Protein: 3g
- Carbohydrates: 28g
- Fat: 11g
- Fiber: 4g
- Sodium: 280mg