Crispy Baked Garlic Paprika Potatoes

These golden delights boast a crispy outside and a creamy, melt-in-your-mouth interior. Coated in smoky McCormick Paprika, aromatic McCormick Garlic powder, and boldly McCormick Coarse Black Pepper, these potatoes won't disappoint as an appetizer or side dish.

  • 40min

    prep time

  • 90min

    cook time

  • 11




Nutrition information (per serving)


  • Peel and dice the russet potato into large 2-inch dices.

  • Add the salt, baking soda and water for boiling into a deep pan, bring to a boil.

  • Par boil the potatoes for 10 minutes or until fork tender and the surface of the potatoes start to crack.

  • Gently strain and leave it to cool and dry to room temperature.

  • Mix the corn starch and water for slurry well, cook until the slurry forms a gel.

  • Gently mix the potatoes with the slurry and olive oil until a thin layer of paste forms over each potato.

  • Transfer the potatoes to a lined baking tray and bake in a 190oC pre-heated oven for at least 40 minutes, turning the potatoes halfway to cook evenly. Potatoes should be nicely browned and crispy throughout.

  • Remove from oven, while the potatoes are still hot, evenly toss with McCormick Paprika, McCormick Garlic Powder and McCormick Cracked Black Pepper.

  • Season further with McCormick Sea Salt Grinder if necessary.

  • Serve the baked potatoes hot.