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Twice-Cooked Crispy Paprika Potatoes

These scrumptious roasted potatoes are to die for!

  • Serves 8
  • 10 mins to prepare
  • 60 mins to cook
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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.


  • 2 peeled agria potatoesper person (or otherroasting potato), cut into chunks
  • ¼ cup rice bran oil
  • ½ tsp paprika
  • Sea salt
  • Juice of one lemon


  1. Pre-heat oven to 220 degrees C.
  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 potatoes and transfer to a roasting pan.
  4. Toss with oil, paprika and salt until 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.

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Wine Match: Selaks Reserve Sauv. Blanc

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

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