Papas Asada (Roasted Potatoes)

Some roasted potato recipes tell you to just bung the potatoes in the oven, but I find parboil-ing them for just a few minutes before roasting means your potatoes don’t dry out. You get crispy potato outside and tender potato inside.

How to serve: Papas asada are a basic go-to side dish. But they’re mighty fine with chimichurri drizzled on top. Get ‘em while they’re hot.

Servings 4

Calories 114 kcal

Ingredients

1-1/2 pounds small new potatoes or 2 russet potatoes cut into bite-size chunks
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon sea salt plus more to finish
fresh ground pepper to taste

Instructions

Preheat oven to 425°F. Prepare a rimmed baking sheet with parchment or a Silpat.
If using russet potatoes, slice into bite-sized pieces. Small potatoes can be left whole.
Cover potatoes with cold water in a large pot. Bring to boil over medium-high heat and let the potatoes cook for 8–10 minutes until they just start to soften.
Drain potatoes well.
In a large bowl, whisk together the paprika, garlic powder, thyme, olive oil, and sea salt. Add the potatoes while still warm. Gently mix and let the potatoes sit for 15 minutes to absorb the spices.
Spoon them onto the prepared baking sheet, making sure not to crowd. Roast for 25 minutes, giving a shake or a stir halfway through, so potatoes roast evenly.
Finish with another sprinkle of sea salt and some fresh ground pepper.

Nutrition Facts

Papas Asada (Roasted Potatoes)

Amount Per Serving

Calories 114 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 296mg13%

Potassium 283mg8%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 517IU10%

Vitamin C 12mg15%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.