Roasted Paprika Potatoes

Roasted Paprika Potatoes

Roasted Paprika Potatoes

Cook Time
45 Minutes
What better way to spice up homemade potato wedges than with vibrant paprika? For a Mediterranean inspired side, cut onions, peppers and potatoes into chunks and coat with a generous helping of paprika. This rich red spice is often used in Spanish cuisine and is particularly suited for fluffy potatoes – think how well they pair in patatas bravas. You could serve this roasted potato and vegetable tray bake with chicken or white fish for a healthy mid-week meal, or have by itself for a healthy vegan lunch.
  • 500 gram potatoes, cut into wedges

  • 2 red or yellow peppers, quartered

  • 1 red onion, cut into wedges

  • 1 tablespoons oil

  • 2 tablespoons Paprika

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Place the vegetables in a large roasting tin, drizzle with oil and sprinkle over the Paprika, toss to coat evenly. Season to taste.
  • 3 Cook in the oven for 40-45 minutes or until cooked through.

Nutritional Information

Typical Values Amount
Energy 165
TotalFat 4.5
SaturatedFat 0.6
Salt 0.01
Carbohydrates 27.7
Fiber 4.2