Paprika Potatoes Recipe

Sharing is caring!


These Paprika Potatoes are intensely flavored with paprika and are the perfect side to any protein. I don’t know about you, but I like my potatoes well-seasoned. Very well-seasoned. And these potatoes really fit the bill.

Bowl full of potatoes cooked with paprika.


A hefty dose of paprika plus some onion and garlic really make these potatoes delicious. Usually I cook potatoes in the oven, but these are completely cooked in a skillet.

Paprika Potatoes Recipe Tips:

Use baby red potatoes cut in half, or larger ones cut into 1-inch or smaller pieces and be sure to rinse them after slicing to remove some of the starch. This will prevent them from developing a gluey quality as they cook. Red potatoes are best for this recipe. Other kinds of potatoes contain too much starch.

Use a large nonstick pan or a well-seasoned cast iron pan for this recipe.

If you want to make this recipe vegetarian, you can use vegetable broth instead of chicken broth.

Paprika Potatoes in a white bowl.

The potatoes are cooked in a skillet in a mixture of chicken broth and paprika untilย the broth has evaporated. Then the potatoes are fried in olive oil and additional paprika is added. I’ve used a combo of smoked paprika and plain paprika, but you could use all smoked paprika.


Try These Other Potato Recipes:

Bowl full of potatoes cooked with paprika.

Paprika Potatoes

Course: Side Dish
Cuisine: American
Keyword: potatoes
Prep Time: 8 minutes
Cook Time: 28 minutes
Servings: 5
Calories: 238kcal
Red Potatoes cooked in skillet and flavored with smoked paprika.
Print Recipe


  • 2 pounds small red potatoes, halved and rinsed
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 cup chicken broth
  • salt and pepper


  • Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion and cook for 5 minutes. Add garlic and 1 teaspoon paprika and cook for 30 seconds, stirring.
  • Add potatoes, chicken broth, and 1/2 teaspoon salt. Bring to boil.
  • Reduce heat to medium-low, cover, and cook for 12 to 15 minutes. You want the potatoes to just be tender. Remove cover, increase heat to medium and continue to cook until liquid evaporates, 5 to 8 minutes.
  • Stir together the remaining oil and paprika and add to the pan. Continue to cook, stirring occasionally, until nice and brown. This will take about 5 minutes. Season with salt and pepper.


You can use all smoked paprika or a combination of smoked paprika and sweet paprika.
To make this recipe vegetarian, sub vegetable broth for the chicken broth.


Calories: 238kcal

Originally published Oct 24, 2013.

Yield: 4 to 6 servings

Recipe Source: adapted from Cook’s Country


Disclosure: This post contains affiliate links.

16 thoughts on “Paprika Potatoes Recipe

  1. Really yummy recipe! Just made these and I think this recipe will become a staple around our house. Love the flavour. Thanks for sharing.

  2. I like my potatoes well seasoned also or they’re so bland. There’s nothing bland about these! I would opt to use smoked paprika also as I love that spicy, smoky flavor. These look just delicious, Christin!

  3. We eat a lot of potatoes in our house and this paprika version sounds fantastic! I love how bright and crispy they look – pinning ๐Ÿ™‚ Thanks for sharing Christin and have a great weekend!

  4. Christin, these look delicious! My hubby is a major, big-time potato lover so these have to go on my must-try list! ๐Ÿ™‚ Thanks for sharing and pinning! Have a great weekend!

  5. Yes! These look like my kind of potatoes. I need mine to be cut up small and HIGHLY seasoned. I love paprika too. We’ll be making these soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating