- 3 pounds bite-size new potatoes (often sold in 1½-pound mesh bags; some bags may be 1 pound each)
- 3 tablespoons (42ml) olive or avocado oil
- 1½ tablespoons Montreal steak seasoning
- 1½ teaspoons sweet paprika
- 1½ teaspoons smoked paprika*
Preheat the oven to 425℉. When using small, uncut potatoes, there is no need to grease the baking sheet—a large, rimmed sheet works well. If you can’t find bite-size potatoes and halve or quarter larger ones into bite-size pieces, oil or spray the sheet; otherwise, the cut sides will stick.
Add the potatoes to a large bowl and toss with the oil, steak seasoning, and both paprikas until they are well coated.
Spread the seasoned potatoes over the prepared baking sheet, making sure they’re in a single layer (if cut, place cut-side down). Transfer the potatoes to the preheated oven and bake for 20 minutes. Check and add 5-10 minutes depending on oven and size of the potatoes. The potatoes should be lightly crisp on the outside and tender on the inside when pierced with the tip of a sharp knife. Serve hot.
*Smoked paprika adds a hint of smokiness to the potatoes, but if you don’t have any, you may use all regular sweet paprika. Conversely, if you only have smoked paprika, simply omit the regular paprika. Doubling the smoked paprika will likely produce a flavor that is too dominant for many people.
Like to try in an air fryer? I recently made these potatoes in my air fryer and they took 15 minutes at 400℉. For best results with this method and to prevent spices from burning, small, evenly sized potatoes will be especially helpful. Check a few minutes early and allow for additional time depending on model of fryer. Note that the potatoes should be in a single layer and that most air fryers will accommodate 1 to 1½ pounds of potatoes. If preparing more than this amount, cook in batches.