Twice-Cooked Crispy Paprika Potatoes

Twice-Cooked Crispy Paprika Potatoes
These scrumptious roasted potatoes are to die for!

This dish is wonderful served alongside our Selaks Reserve Sauvignon Blanc, brimming with lifted gooseberry and passionfruit aromas, the wine displays lovely ripe tropical fruit flavours which linger in a crisp refreshing finish.

Recipe Author:



  • 2 peeled Agria potatoes per person (or other roasting potato), cut into chunks
  • ¼ cup rice bran oil
  • ½ tsp paprika
  • Sea salt
  • Juice of one lemon
View Method Twice-Cooked Crispy Paprika Potatoes


  1. Pre-heat oven to 220 °C Fan Forced.
  2. Boil the potatoes in well-salted water until they are rough around the edges and nearly falling apart (about 20-30 minutes).
  3. Drain the potatoes and transfer to a roasting pan.
  4. Toss with oil, paprika, and salt until the potatoes are well coated with the oil and seasoning.
  5. Roast for 30 minutes or until potatoes are crispy on the outside.
  6. Remove from oven and whilst still hot, squeeze over lemon juice before serving.
  7. These potatoes can be served hot, warm, or even cold.

Handy Tips

Wine Match: Selaks Reserve Sauvignon Blanc

Make sure you check out more Selaks Roast Day recipes on their website.

View Ingredients Twice-Cooked Crispy Paprika Potatoes
View Method Twice-Cooked Crispy Paprika Potatoes
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