I started making roasted potatoes with paprika mayo on a busy weeknight. I wanted something simple but still full of flavor.
The crispy edges of the potatoes and creamy, smoky sauce make this dish special. It works for both casual dinners and special meals.
You get golden, crunchy potatoes coated in a smooth, tangy paprika mayonnaise. Every bite feels satisfying.
You don’t need fancy ingredients or complicated steps here. Just potatoes, a few pantry staples, and a quick homemade sauce.
The mayo adds richness, while the paprika brings gentle warmth. That combo balances the flavors in a way that plain roasted potatoes just can’t.
Whether you serve it with grilled chicken, roasted vegetables, or enjoy it on its own, this recipe fits almost any meal. It’s become a reliable go-to for me.
Why You Will Love Roasted Potatoes with Paprika Mayo
You’ll love how these crispy roasted potatoes come out golden and crunchy. The inside stays soft and fluffy.
The simple steps make it easy to nail that texture every time. The smoky paprika mayo is creamy and balances the crisp potatoes.
It adds a layer of flavor that plain roasted potatoes just don’t have. You can adjust the spice level to fit your taste.
The potatoes hold their crispness long enough to serve at the table. The dip keeps well in the fridge if you want to make it ahead.
Here are a few reasons you may find this dish especially useful:
- Texture balance: crisp edges with a fluffy center.
- Simple ingredients: potatoes, oil, paprika, and mayo are easy to find.
- Versatility: pairs well with chicken, fish, or even as a snack.
- Customizable: adjust seasoning or add herbs like rosemary or thyme.
A quick boil, a shake in the pot, and roasting at high heat give you reliable results. When you pair the potatoes with the smoky mayo, every bite has crunch and creaminess.
How To Make Roasted Potatoes with Paprika Mayo
You start with simple ingredients like potatoes, spices, and a creamy sauce base. The process is straightforward, but a few details matter.
Ingredients
For this dish, you need potatoes that roast well and hold their shape. I’ve used both red potatoes and Yukon potatoes.
- 2 pounds red or Yukon potatoes, cut into small cubes
- 2 tablespoons unsalted butter, melted
- 1 cup mayonnaise
- 1/4 cup white vinegar
- 1 tablespoon paprika
- 2 teaspoons sugar
- 1–2 shallots, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- Chopped chives for garnish
The paprika mayo sets this apart. Mayo, vinegar, paprika, sugar, and shallots create a creamy, tangy dip.
Keep half for tossing and the rest for dipping. That’s my favorite way to serve it.
Instruments
You don’t need fancy tools, but the right basics help.
- Large pot for boiling potatoes
- Baking sheet with space to spread potatoes in a single layer
- Oven preheated to 450°F
- Mixing bowl for the paprika mayo
- Sharp knife and cutting board
- Tongs or spatula for tossing potatoes
- Whisk for mixing the sauce
A sturdy baking sheet helps the potatoes crisp instead of steaming. I recommend lining it with parchment paper for easier cleanup.
Step-By-Step Instruction
- Preheat your oven to 450°F.
- Bring a large pot of salted water (about 3 tablespoons kosher salt) to a boil.
- Add the potato cubes and cook for 6 minutes until slightly tender. Drain and pat dry.
- Spread the potatoes on a baking sheet. Season with salt and black pepper.
- Drizzle with melted butter and toss to coat evenly.
- Roast for 30–45 minutes, turning halfway, until the edges are dark golden and crisp.
- While they roast, whisk mayonnaise, vinegar, paprika, sugar, and shallots in a bowl.
- Once the potatoes are done, toss them with half the sauce.
- Use the rest as a dip. Sprinkle with chopped chives before serving.
Tips & Tricks
I’ve made these roasted potatoes many times. A few small changes make a big difference.
- Parboil first: Boiling the potatoes for a few minutes before roasting helps them cook evenly.
- Dry them well: Moisture keeps potatoes from browning. Pat them dry before roasting.
Tossing the potatoes halfway through cooking prevents sticking and gives you an even golden crust. If they seem stuck, wait a few more minutes before flipping—this usually means they’re not ready yet.
- Use high heat: Roasting at 450°F works best for a crispy outside and fluffy inside.
- Don’t crowd the pan: Spread the potatoes in a single layer so they roast instead of steam.
For the paprika mayo, you can adjust the flavor to your taste. I like adding a little extra vinegar for tang, but you might prefer more paprika for a smokier kick.
- Make ahead: The mayo sauce keeps well in the fridge for a couple of days. Stir it before serving.
- Garnish smartly: Fresh chives or parsley add color and freshness.
These small steps help you get the right balance of crispy potatoes and creamy sauce every time.
Ingredient Substitute
Sometimes you might not have every ingredient on hand. You can still make roasted potatoes with paprika mayo taste great.
If you don’t have smoked paprika, use regular paprika. Add a pinch of cayenne pepper for a little heat.
When mayonnaise isn’t available, you can try these options:
- Greek yogurt: adds tang and creaminess, though it’s lighter than mayo.
- Sour cream: works well if you want a richer, slightly tart flavor.
- Olive oil: keeps the potatoes crisp, though you’ll lose the creamy dip texture.
For herbs, if you’re out of chives, you can try:
- Green onions for a sharper bite
- Parsley for a fresh and mild taste
- Cilantro if you like a brighter, citrus-like note
I’ve also used garlic powder instead of fresh garlic when I needed to save time. Onion powder works the same way if you don’t have shallots.
These swaps let you adjust the recipe to what you already have in your kitchen. It’s flexible, so you can make it work without a special trip to the store.
What To Serve With Roasted Potatoes with Paprika Mayo
When you make roasted potatoes with paprika mayo, you’ll want a main dish that balances the smoky, creamy flavors. The potatoes are hearty, so pairing them with a lighter protein or fresh vegetables keeps the meal from feeling too heavy.
These potatoes work especially well with grilled or roasted meats. The crisp edges of the potatoes soak up sauces, and the paprika mayo doubles as a dip for the protein.
Here are some simple pairings you can try:
- Grilled chicken breast with herbs or lemon
- Steak with mushroom gravy for a classic meat-and-potatoes combo
- Pork tenderloin with a mustard or honey glaze
- Baked salmon with a light yogurt sauce
- Lamb chops with thyme and garlic
If you prefer vegetarian options, the potatoes still shine next to fresh and filling dishes. The smoky mayo adds richness, so you can balance it with bright or tangy flavors.
- Lentil soup for a warm and hearty pairing
- Stuffed peppers filled with cheese or beans
- Spinach and mushroom quinoa skillet for a balanced plate
- Green salad with lemon dressing to cut through the richness
For breakfast or brunch, you can also serve them with eggs. Try them next to shakshuka, egg bites, or tucked into a potato breakfast burrito with veggies and cheese.
How To Store Roasted Potatoes with Paprika Mayo
When I make these potatoes ahead of time, I always let them cool completely before storing. If you seal them while still warm, the steam makes them soggy.
Spread them out on a tray for 20–30 minutes until they reach room temperature. Once cooled, place the potatoes in an airtight container.
This keeps them from drying out and helps prevent them from picking up other fridge odors. If you’ve already mixed them with the paprika mayo, store them in a separate container from any extra sauce.
You can keep them in the refrigerator for about 3–5 days. For longer storage, freeze them for up to 2–3 months.
Just remember that frozen potatoes may lose a little crispiness when reheated. When you’re ready to enjoy them again, reheat using one of these methods:
- Oven: 350°F for 10–15 minutes until hot and crisp.
- Stovetop: A skillet with a little oil for 5–7 minutes.
- Microwave: 1–2 minutes, though they won’t be as crisp.
If you stored the mayo separately, add it after reheating so the potatoes stay firmer. That way, you get the creamy, smoky flavor without losing texture.
Nutritional Value
When you make roasted potatoes with paprika mayo, you get a dish that feels hearty. It comes with a mix of nutrients.
Potatoes give you energy through carbohydrates. Mayo adds fat and makes the dish filling.
A typical serving is about one-fourth of the batch. On average, you can expect:
- Calories: around 640
- Total Fat: about 51g
- Saturated Fat: close to 10g
- Carbohydrates: about 43g
- Dietary Fiber: around 5g
- Sugar: about 7g
- Protein: around 5g
- Sodium: about 776mg
Potatoes offer fiber, which helps with digestion. The mayo brings fats and gives the dish richness.
If you want to lighten it up, swap some mayo with plain yogurt. You could also use less butter.
This dish works best as a side. Try it with lean proteins or some fresh veggies.
Roasted Potatoes with Paprika Mayo
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
- Calories: 220
- Protein: 3g
- Carbohydrates: 28g
- Fat: 11g
- Fiber: 4g
- Sodium: 280mg
