Name: Smoky Paprika Turkey Potato Roast
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2
Ingredients: 12 ounces turkey breast tenderloin, cut into 1-inch thick medallions; 1 pound baby potatoes, halved; 2 tablespoons olive oil; 2 teaspoons smoked paprika; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh parsley, chopped (for garnish)

Description

Juicy turkey breast medallions seasoned with smoked paprika and garlic roast alongside baby potatoes for a one-pan dinner bursting with smoky depth. Quick 12-minute high-heat roast delivers crispy edges and tender centers with impressive golden presentation. Perfect for special occasions yet ready in under 15 minutes using minimal ingredients.

Cultural Background

Smoked paprika, known as pimentón, originates from Spain where it has been produced since the 16th century after peppers were introduced from the Americas, adding deep smoky flavor to roasted meats and vegetables in Spanish and Mediterranean cooking traditions. Turkey, native to North America, became a staple in European roasts after colonization, often paired with potatoes which were domesticated in the Andes and spread globally. This dish draws from one-pan roasting techniques common in Spanish and Eastern European cuisines, blending New World ingredients with Old World spices for quick modern meals.

Recipe Info

PREP TIME: 3 minutes
COOK TIME: 12 minutes
TOTAL TIME: 15 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

12 ounces turkey breast tenderloin, cut into 1-inch thick medallions
1 pound baby potatoes, halved
2 tablespoons olive oil
2 teaspoons smoked paprika
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 450 degrees F and line a large rimmed baking sheet with parchment paper or lightly grease it with oil for easy cleanup and even browning.
In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1 teaspoon smoked paprika, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated for maximum crispiness.
Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow hot air circulation and achieve golden, crispy edges.
Place the turkey medallions on the same baking sheet alongside or nestled among the potatoes, then brush or rub them with the remaining 1 tablespoon olive oil and season evenly with the remaining 1 teaspoon smoked paprika, remaining minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Roast in the preheated 450 degrees F oven for 12 minutes, or until the turkey reaches an internal temperature of 165 degrees F in the thickest part when checked with an instant-read thermometer and the potatoes are tender when pierced with a fork and golden brown on the edges.
Remove from the oven, let rest for 1 minute, then sprinkle with chopped fresh parsley before serving directly from the pan or plated for an impressive presentation.

Tips

- Use a meat thermometer to confirm 165 degrees F doneness to ensure juicy turkey without overcooking in the short high-heat time.
- Avoid overcrowding the pan by using a large enough sheet to promote crispiness on both the potatoes and turkey edges.
- Substitute turkey tenderloin with boneless skinless chicken breast medallions if needed, adjusting cook time slightly if pieces vary in thickness.

Nutrition

Calories: 480
Protein: 38g
Carbs: 42g
Fat: 18g