Triple S (Super Simple and Smoky) Roasted Potatoes


I’m a self-proclaimed carb addict. If there is bread on the table, I’m devouring it. That’s why I don’t add it to the weekly grocery list. Rice? Don’t even ask if I want some because the answer is surely, yes. My only saving grace is that brown rice is on the approved list, but everyone knows white rice tastes better in rice and peas! Pasta? That’s only my favorite go-to carb when carbo-loading before a long run. And since I’m still on the comeback trail when it comes to running, I no longer have an excuse to eat it at will. That leaves me with potatoes. Now, when I have a burger, you know I have to have fries, so that’s why I don’t eat burgers as often as I’d love to. And, folks who know me know how hard that is for me because, not only am I a carb lover, I’m a burger lover, too. But, when I prepare potatoes at home, I usually opt for garlic smashed potatoes or oven-roasted baby potatoes. I tend to stick to the latter because all the butter and cream that it takes to make a good batch of mashed potatoes is just not conducive to weight loss.

I had a few fingerling potatoes left from last week’s steak dinner and wanted to use them before they got all soft and wrinkly. When I went to Trader Joe’s this week, I grabbed another pound of baby red potatoes because SOMEONE (not me) doesn’t eat sweet potatoes. I thought maybe I’d make some potatoes roasted with fresh rosemary and salt & pepper, but guess who didn’t have fresh rosemary? Yes, me. Ugh! So, I looked in the cupboard to see what I was working with and decided to use five ingredients that I always have on hand. For this recipe, I opted to use Trader Joe’s smoked paprika to give the potatoes a smoky kick, but regular paprika works fine, too. If you want to add a little heat, try sprinkling on some ground cayenne pepper as well.

Need a super simple and healthy side dish that everyone will love? Try these potatoes!



1 lb. baby potatoes (I used fingerling and baby red but any variety will do)

ΒΌ cup olive oil

Himalayan pink salt

Freshly cracked black pepper

Smoked paprika

Garlic powder

Chopped parsley for garnish (optional)



  1. Thoroughly wash and cut potatoes into small wedges. I usually cut each potato into fourths or sixths depending on their size.
  2. Put the potatoes in a large pot and fill the pot with just enough water to cover them. Add a large pinch of salt, cover and cook on high heat.
  3. Bring to a boil, uncover and reduce heat, and cook until potatoes start to soften, but not cooked all the way, for about 10 minutes. Check softness periodically with a knife or fork to ensure you are not cooking them all the way through.
  4. Drain the potatoes and let them cool and dry out a bit. Preheat oven to 425 degrees.
  5. Transfer potatoes to a large bowl. Drizzle the olive oil, then sprinkle salt and generous amounts of cracked pepper, paprika and garlic powder to taste. Toss to coat.
  6. Place potatoes on a baking sheet and roast until cooked through, about 20-25 minutes.
  7. Remove the potatoes from the oven, into a serving bowl, sprinkle with parsley if you choose, and enjoy!

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