If you’ve been searching for a side dish that bursts with comforting warmth and bold, earthy flavors, you’ll adore this Roasted Heart Potatoes with Caraway and Paprika Recipe. These tender, golden potatoes are perfectly roasted to crispy edges while infused with the subtle anise-like aroma of caraway and the smoky depth of paprika. Every bite feels like a cozy hug, transporting you straight to a rustic kitchen where simple ingredients shine in harmony.
Ingredients You’ll Need
Preparing this Roasted Heart Potatoes with Caraway and Paprika Recipe is delightfully straightforward. Each ingredient plays a key role—from the potatoes’ hearty texture to the fragrant caraway seeds and vibrant paprika that color both palate and plate.
- Baby new potatoes: Small, tender, and ideal for roasting evenly with a creamy interior.
- Olive oil: Adds richness and helps crisp the potato skins beautifully.
- Caraway seeds: Bring a warm, slightly nutty flavor that’s surprisingly addictive.
- Smoked paprika: Infuses the potatoes with a sweet, smoky allure and gorgeous red hue.
- Sea salt: Enhances all the flavors without overpowering the other seasonings.
- Freshly ground black pepper: Adds a mild kick and depth to round out the dish.
- Fresh parsley (optional): Offers a fresh, herbaceous note for garnish and a pop of color.
How to Make Roasted Heart Potatoes with Caraway and Paprika Recipe
Step 1: Preheat and Prepare Your Potatoes
Begin by heating your oven to 425°F (220°C), the perfect temperature to achieve golden, crispy potatoes. Wash the baby new potatoes thoroughly, keeping their skins on for added texture and nutrients. Pat them dry to ensure they roast rather than steam during cooking. If some are larger, you can halve them to maintain even cooking.
Step 2: Season the Potatoes
In a roomy mixing bowl, toss the potatoes with a generous splash of olive oil, allowing each piece to be lightly coated. Sprinkle in the caraway seeds and smoked paprika, then season with sea salt and freshly ground black pepper. Toss everything together so every potato is dressed in these wondrous flavors that define the Roasted Heart Potatoes with Caraway and Paprika Recipe.
Step 3: Roast to Perfection
Spread the seasoned potatoes out evenly on a baking sheet, making sure they aren’t crowded; this helps them crisp up. Place in the oven and roast for about 30-40 minutes, shaking the pan or flipping the potatoes halfway through to ensure even browning. You’ll know they’re ready when the skins are irresistibly crisp and the interiors are soft and fluffy.
Step 4: Final Touches
Once out of the oven, allow the potatoes to rest for a few minutes so the flavors settle. If you like, sprinkle freshly chopped parsley over the top for a bit of brightness and color contrast that complements the deep paprika and caraway notes beautifully.
How to Serve Roasted Heart Potatoes with Caraway and Paprika Recipe
Garnishes
These potatoes are versatile, but they truly shine topped with fresh parsley or a light dusting of flaky sea salt for extra crunch. A dollop of sour cream or a drizzle of garlic aioli adds a creamy counterpoint, balancing the smoky, herbal flavors perfectly.
Side Dishes
Pair them with grilled meats or roast chicken to elevate your meal with rustic charm. They’re equally delightful next to a green salad for a lighter option or alongside sautéed greens to keep the plate vibrant and fresh.
Creative Ways to Present
For entertaining, serve the potatoes in a rustic wooden bowl garnished with fresh herbs and lemon wedges. Another fun idea is to skewer them with alternating veggies and grill for a smoky twist that echoes the paprika’s smoky essence.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Roasted Heart Potatoes with Caraway and Paprika Recipe in an airtight container in the refrigerator. They’ll keep their charm for up to three days, making for perfect next-day snacks or quick reheated sides.
Freezing
Freezing roasted potatoes isn’t always ideal as they can turn mushy upon thawing. However, if you want to save them, flash freeze first on a baking sheet before transferring to a freezer-safe bag. Enjoy within a month for the best texture.
Reheating
The best way to reheat your roasted potatoes is in a hot oven or toaster oven at 400°F (200°C) for about 10 minutes to restore their crispiness. Avoid microwaving if you want to preserve that heavenly roasted exterior.
FAQs
Can I use other types of potatoes for this recipe?
Yes! While baby new potatoes work great for their size and texture, Yukon Gold or red potatoes can be excellent substitutes if cut into evenly sized pieces to ensure even roasting.
Is caraway essential for this dish?
Caraway seeds are a defining ingredient in this Roasted Heart Potatoes with Caraway and Paprika Recipe, providing its signature flavor. If you can’t find them, fennel seeds or cumin can work as milder alternatives, but the dish will shift slightly in character.
How spicy is the smoked paprika?
Smoked paprika generally adds warmth and smokiness rather than noticeable heat. If you want more kick, you can mix in a pinch of cayenne or hot paprika, but the recipe usually remains mild and very approachable.
Can I prepare the potatoes ahead of time before roasting?
Absolutely! You can season the potatoes the night before and keep them refrigerated, then roast them fresh the next day. This can actually help the flavors develop even more deeply.
Are these potatoes gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free, making it a safe and delicious side for those with gluten sensitivities or celiac disease.
Final Thoughts
This Roasted Heart Potatoes with Caraway and Paprika Recipe feels like a warm invitation to savor something truly special yet wonderfully simple. It’s an easy way to turn humble potatoes into the shining star of your meal. I encourage you to try it soon and discover how quickly these fragrant, crispy bites can become a much-loved classic in your kitchen!
PrintRoasted Heart Potatoes with Caraway and Paprika Recipe
German Buttercream is a rich and creamy frosting made by blending a cooked custard base with butter and vanilla. This classic buttercream is smooth, luscious, and perfect for filling and decorating cakes, cupcakes, and cream puffs. It has a delicate sweetness and velvety texture, making it an ideal choice for professional and home bakers seeking a stable, flavorful frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Enough to frost a 2-layer 8-inch cake or about 24 cupcakes
- Category: Frosting & Icing
- Method: Stovetop
- Cuisine: German
Ingredients
Custard
- 2 cups milk
- 3/4 cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 3 tbsp flour
- 1/8 tsp salt
Buttercream
- 2 cups room temperature unsalted butter (4 sticks)
- 1 cup powdered sugar (use more for sweeter buttercream)
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
Instructions
- Prepare Custard: In a saucepan, whisk together 2 cups milk, 4 egg yolks, 3/4 cup sugar, and 1/8 tsp salt. Pour about half of this mixture into a separate dish, then whisk in 3 tbsp cornstarch and 3 tbsp flour until no lumps remain. Return this flour/starch mixture into the remaining milk mixture in the saucepan.
- Cook Custard: Cook the mixture over medium heat, stirring constantly with a whisk to prevent lumps, until thickened and a bubble pops on the surface. Reduce heat to low and simmer for 2-3 minutes. Remove from heat and strain through a fine mesh sieve to ensure smoothness.
- Cool Custard: Cover the custard tightly with plastic wrap and let it cool to room temperature. To speed cooling, place the covered custard in a cold water bath. Alternatively, refrigerate overnight if preparing in advance, then bring back to room temperature before use (warming gently in short microwave intervals if necessary).
- Beat Butter: In a mixing bowl, beat 2 cups of room temperature unsalted butter for about 15 seconds to soften. Add 1 cup powdered sugar and beat on low speed until fully incorporated, then increase to medium speed and beat for 30 seconds until fluffy.
- Combine Custard and Butter: Gradually add the room temperature custard to the butter mixture, creaming well after each addition to maintain a smooth consistency.
- Add Flavors and Final Beat: Mix in 1 tsp vanilla extract and 1 tsp vanilla bean paste. Beat on high speed for 10 seconds until the buttercream is light, smooth, and ready to use.
Notes
- German Buttercream can be stored at room temperature for up to 2 days as it is fully cooked.
- Refrigerate for up to 10 days; bring to room temperature and remix before using.
- Freeze for up to 3 months; defrost fully and remix before use.
- Ideal uses include filling cream puffs, cakes, and piping beautiful swirls on cupcakes and cakes.
- It can be used to ice cakes but tends to be more elastic than Swiss Buttercream.
