Roasted Potatoes with Paprika for Passover

Sharing is caring!

This Paprika Potatoes for Passover recipe is a delicious potato side dish that will enhance any meal.

This melt-in-your-mouth dish is so easy to make with only 4 ingredients!

And it’s vegan!

These Paprika Potatoes for Passover are so good that they melt in your mouth and often don’t make it to the serving plate.

Sometimes, we will just stand around the pan and eat them straight out of the pan and I have actually had to make a second batch to be placed on the table!

They are great for the Seder meal, for Shabbat, or anytime!

In fact, they are perfect for the day of the seder!

Not only is the preparation for Easy Roasted Potatoes with Paprika SO EASY, they are great even if you overcook them, so (as long as you don’t burn them, you’re good (and, to be honest, I have burned them slightly and they were still good!).

You can make them with peeled or non-peeled potatoes; both come out terrific.

Best way to make Roasted Potatoes with Paprika for Passover

I think that the easiest/quickest way to make these is in a toaster oven (mine can fit a lasagna-size pan).

I use the “toast” setting for the majority of the roasting time, and then, when the potatoes are slightly brown on top, I turn to the “bake” setting and cook for the rest of the time.

If you like your potatoes more on the firm side, then cook just until you can slide a fork through. I like mine on the soft side where you can just about mash the roasted pieces with a fork (truly melt-in-your-mouth) and cook longer.

You have to be careful, though, not to let them dry out if you choose the cook-longer option.

Leftovers

If you didn’t overcook the potatoes, you can certainly keep these in your fridge for several days after cooking (I have kept them for a week and they were fine).

Personally, I would not freeze them though. I have never liked potatoes that were frozen and then reheated.

Serving suggestions

These potatoes can provide a side dish to a myriad of meals. We eat them the most with chicken and meat.

Tip

If you have already cut potatoes and they have gone a little brown, this is a perfect way to save them from being tossed out. As long as the potatoes are still good (not rancid), then no one will be the wiser.

A little about potatoes

The potato is a perennial, starchy tuber, a root vegetable, that is native to the Americas.  

Potatoes contain health benefits and are an excellent source of fiber, vitamins, and nutrients and provide fuel for the body.

Potatoes are gluten-free and very filling. In addition, they are a good source of antioxidants—some more than others—and they contain resistant starch. However, their nutritional content depends on the type of potato. Much of a potato’s nutrition is in the skin of the potato, and peeling them reduces their nutritional value.

Adding fattening toppings, such as sour cream or butter, adds calories and fat.

Different potatoes are considered to work best with different recipes, but overall, they can be used in a variety of delicious meals for recipes from all over the world.

There may be over a couple hundred varieties of potatoes in the United States, but there are only 7 main categories. The most popular of these are the red, white, yellow, and russet.

Fun Facts

• Potatoes were first cultivated in Peru by the Incas.
• Potatoes were introduced to Europe (Ireland) toward the end of the 16th century.
• Potatoes began to be planted in the colonies in the early 1700s.
• Potatoes are the #1 vegetable crop in the United States and 4th most consumed in the world.
• Idaho is the largest grower of potatoes.
• The potato was the first vegetable to be grown in space.

Continue to Content

Yield: 6 servings

Paprika Potatoes for Passover

Print

Eas, delicious, and vegan potatoes with paprika, kosher for Passover.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 6 medium potatoes (any) cut into approximately 1 - 1 1/2-inch chunks.
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/4 cup vegetable oil

Instructions

1. Place potato pieces in a baking pan and generously coat with oil.
2. Then coat well with the paprika and salt.
3. Roast on middle rack at 400°F for approximately 1 hour or until soft (some types of potatoes may take longer to cook than others).
4. Drain excess oil before serving or use a slatted spoon to move from pan to dish.

Notes

MAKE SURE ALL INGREDIENTS ARE KOSHER FOR PASSOVER.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 82Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 353mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Sharing is caring!