Roast Potatoes With Tomatoes & Smoked Paprika

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IMG_4940This roast potatoes went over well this summer in Greece. Although I love fries, you can’t have them every day and why get stuck in a food rut making the same thing over and over. Step in roast potatoes but with summer’s ripe tomatoes and a touch of smoked paprika to give the potatoes a nice smoky finish to them.

This dish has been made in our family for as long as I can recall but again, it’s one of those dishes we’ve taken for granted but guests always go “Wow…give the recipe” kinda’ reaction.IMG_4937

Roast Potatoes With Tomatoes & Smoked Paprika

(serves 6-8)

8 large Yukon Gold potatoes, peeled and quartered lengthwise

1/2 cup extra virgin olive oil

2-3 cloves of garlic, minced

3 large ripe tomatoes, passed through a box grater (skins discarded)

1 tsp. smoked paprika

2-3 tsp. sea salt

1 tsp. fresh ground pepper

1 1/2 – 2 cups hot water (enough to just cover the potatoes)

Pre-heated 425F oven

  1. Place your potatoes in a deep baking tray that’s big enough to just fit the potatoes. Add the olive oil, garlic, tomatoes, smoked paprika, salt and pepper and toss to coat well. Add enough hot water to just cover the potatoes and taste and adjust seasoning.
  2. Place in your pre-heated oven for 45-50 minutes or until the potatoes are tender and crisp on top (there should be no water left, just  sauce).
  3. Serve with a steak, pot roast or roast pork, grilled meats//sausages and pair with Kir Yanni Paranga red (Merlot, Syrah, Xinomavro).

*Add a sprinkle of Boukovo (chilli flakes on your potatoes).

© 2013,
Peter Minakis

. All rights reserved.

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8 Comments for “Roast Potatoes With Tomatoes & Smoked Paprika”



Yiasso Peter! I am so happy to have found you. I left Greece many years ago but my family brought all of our horyiatika foods with us…I never new how special all of these homey, simple, & delicious foods were growing up. My mama is now older and cannot remember how she put it all together… and I try, but it just is never the same.. When I found your blog, I actually cried at some of the foods you talk about and that I have maybe forgotten about. Like the yemista and these potatoes!! memories and flavors come rushing back – and between recipes and your wonderful trips to your horio & the fabulous pictures, I really feel like I’m getting my Greek back on. I love the idea of Supper Clubs…. too bad I’m in S. Cal …I will try to catch you next time you are down here. Thank you for refreshing the humble Greek meal & bringing so much great information to us Greeks who, sadly, are a bit out of touch…me agapi-


Peter, I marked this recipe the minute I saw it – and this evening, my husband and I just enjoyed these potatoes with some pan-roasted chicken breast – Oh My Gosh!

We’ll definitely be making these again before tomato season ends. . . they were just so, well, perfectly delicious! Thanks so much for sharing this!