This mashed potato, seasoned with paprika, garlic powder and black pepper, is tender on the inside and crispy on the outside – a delicious accompaniment to every meal.

Mashed potatoes with paprika

These are so simple, made from 5 ingredients, no salt and pepper! The trick to making perfect Bell Pepper Smashed Potatoes is to cook them twice – first boil the potatoes until they soften, mash them, and then bake them. The results are thin, crispy, golden perfection! If you want to make this side with sweet potatoes, check out my recipe for smashed sweet potatoes.

Mashed potatoes

I’m so excited to share this mashed potato recipe that I created in collaboration with Reynolds Wrap® Foil. I love using their foil in the kitchen because it’s so versatile and durable. I always have a bun or two on hand to minimize tidying up and keep the food fresh. Here I used Reynolds Wrap® Heavy Duty Foil to line my baking trays, which is extra durable and easy to clean. Reynolds Foil is one of my favorite cooking utensils. I love making foil packages that are perfect for grilling or baking, and I use it a lot for lining trays. It’s also great for wrapping food before freezing to prevent freezer burn.

How do you make mashed potatoes?

The great thing about this side dish recipe is that you can cook the potatoes a day in advance and then mash and bake them before they’re ready to eat. Below is how to make these crispy mashed potatoes.

  1. Cook the potatoes in salted water for 18 to 20 minutes.
  2. Drain the potatoes and let them dry. (If you prepare in advance, store the potatoes in a container overnight.)
  3. When you’re ready to bake the potatoes, gently mash them with the bottom of a glass.
  4. Line a baking sheet with Reynolds foil and preheat the oven to 425 degrees. Place the potatoes on the baking sheet and brush lightly with oil.
  5. Mix the paprika, salt, pepper and garlic powder and sprinkle over the potatoes.
  6. Bake for 20 minutes until crispy and golden.

What to serve with mashed potatoes

These mashed potatoes are an excellent side dish that goes well with so many proteins. Try them with Air Fryer Herbed Buttermilk Chicken, Fish Florentine, and Air Fryer Bacon-Wrapped Pork Tenderloin. Add in a green vegetable like green beans or asparagus and call it a day!

Variations:

  • Swap baby gold potatoes for baby red potatoes.
  • Season the mashed potatoes with fresh thyme, rosemary, parmesan or lemon zest.
  • Add some crushed red bell peppers or use smoked hot bell peppers if you want hot potatoes.

Mashed potatoes with a cup

Mashed potatoes on foil

Reynolds Wrap® Foil is a high quality and durable film that makes it my favorite piece in the kitchen. Reynolds Wrap® Heavy Duty Foil is also available in a wider 18-inch roll.

More Potato Recipes You’ll Love:

Mashed potatoes with paprika

SP

135 Calories
2.5 protein
20.5 carbohydrates
5 Fats

Preparation time: 5 Minutes

Cooking time: 40 Minutes

Total time: 45 Minutes

This mashed potato, seasoned with paprika, garlic powder and black pepper, is tender on the inside and crispy on the outside – a delicious accompaniment to every meal.

  • 16 Ounces Baby gold potatoes, approx. 12 – 16 depending on size
  • kosher salt
  • 3/4 teaspoon sweet peppers
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Garlic powder
  • 1 teaspoon Extra virgin olive oil
  • Reynolds wrap heavy foil
  • chopped parsley, for garnish
  • Put the potatoes in a medium saucepan and cover with cold water, add 1 teaspoon of kosher salt. Bring to a boil and cook until a knife gently pricks the center of each potato, about 18-20 minutes. Remove from the water and dry, place on a clean work surface and press lightly with the bottom of a glass to mash the potato.

  • Preheat the oven to 425F. Line a sheet pan with foil.

  • In a small bowl, mix the paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place the potatoes on the prepared sheet in a single layer. Brush the potatoes lightly with oil and sprinkle both sides of each potato with the spice mixture.

  • Bake for 20 minutes, turning halfway, until crispy and golden brown. Garnish with parsley.

Portion: 4thsmall potatoes, Calories: 135kcal, Carbohydrates: 20.5G, Protein: 2.5G, Fat: 5G, Saturated fatty acids: 0.5G, Sodium: 7.5mg, Fiber: 2.5G, Sugar: 1G

Keywords: Potatoes, mashed potatoes

Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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