Brilliant Potatoes With Paprika and Caramelized Onions Recipe -
Brilliant Potatoes With Paprika and Caramelized Onions Recipe

Brilliant Potatoes With Paprika and Caramelized Onions

Recipe by  

"I love potatoes in all forms, but this is my all time favorite. I have been making it since I was a teenager, and everyone in the family always requests it when I make dinner. I have shortened the prep time using canned, whole, white potatoes, instead of boiling my own. The results are just as delicious. If you are opposed to canned potatoes, use fresh, boiled potatoes. These potatoes make fantastic leftovers too! This is the first time I have ever given out the recipe. I hope you all enjoy it as much as we do!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
  3. Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2008

AWESOME recipe using red skinned potatoes! I did not have canned potatoes so I cubed about 8 small to medium sized red potatoes and boiled in water on the stove top about 8-10 minutes. While potatoes were cooking, I caramelized the onions with the EVOO and also added 1 tablesoon of honey (was out of agave) to add more flavor. Drained potatoes and added remaining ingredients. Totally forgot to add the 1/2 stick of room temperature butter on top of potatoes! This dish really did not need the added butter (or calories) because it really has a good flavor with the paprika and caramelized onions. I garnished with rosemary before serving. Next time I may put some rosemary in this dish prior to baking. I will make again.

Most Helpful Critical Review
Aug 30, 2010

These were just okay to me. Sorry


34 Ratings

May 20, 2008

Tasty!!!!!! I REALLY like these! I used fresh potatoes, and boiled them first. I thought while making them that the garlic would be a very heavy taste, but it was not at all. The sweetness of the added onions is great! I will make this again and again...thank you for sharing! By the way...I made NO changes to this and they were perfect!

Aug 24, 2009

A definite keeper, my family loved them. I followed the recipe exactly except for using fresh potatoes instead of the canned. I peeled them, quartered them and put them in the microwave for 4 minutes before proceeding with the rest of the recipe. Thanks!

Sep 16, 2012

I had some cans of potatoes that my Mom had given me. Had no idea what to do with them having never used them before. I googled and this recipe popped up. Great one and so easy. They tasted fresh. No one could tell they were canned. Yay!

Jul 20, 2010

This recipe is great!! I used fresh new potatoes cut into large bite sized pieces. Then I followed the suggestions of several people... I precooked the potatoes for 4 minutes in the microwave. I then added some oil - stirred the potatoes in the oil, added the seasoning, and baked the potatoes. When the dish was 10 minutes away from being done, I stirred the potatoes and added the caramelized onions and paprika. I didn't add the butter at the end, it didn't need it. This recipe is a keeper! There was a small amount left over and I look forward to using it in a scrambled egg breakfast burrito tomorrow, yum!!

Aug 27, 2010

Wow! Amazing recipe!!! I used fresh red and yukon gold potatoes and one vidalia onion and one red onion, mmm. I didn't add the butter before the paprika either b/c I'm trying to watch the calories.

Sep 03, 2008

OMG - these are so so good. I used fresh red potatoes, cut them into wedges and only boiled them for 10 min. Didn't want them to fall apart when tossing them and they cook in the oven long enough to finish cooking. 10 to 15 min. is not long enough to properly caramelize onions in my experience. I cook them slow for about 30 min at least. I also used less butter and these potatoes were still so awesome - so glad I tried this recipe - thanks Gigi!


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 598 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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