These Rustic Paprika Potatoes with sweet Spanish paprika, quickly caramelized onions and fresh herbs are totally cooked on the stovetop and loaded with the most delicious comforting flavors. From breakfast to dinner to the holiday table, these potatoes are absolutely amazing.
When i think of comfort food I think potatoes, pasta and bread. And though I am known to not be able to turn down a good potato dish, these paprika potatoes have my heart forever and ever. Not many dishes take me back in time to Sunday’s brunch in grandma’s little rustic kitchen like these oiled potatoes.
Everything that went into that pan came from her little garden carefully picked that morning. I can still smell the onion hitting the hot oil running inside the hot cast iron skillet while the new potatoes were boiling away, and as she was chopping the fresh parsley directly on the wooden table my grandpa had made for her many moons ago. How can I not get nostalgic about paprika potatoes…?!
In essence, a simple peasant dish made with humble ingredients but has the superpower to feed not only the body but also the soul. A recipe that must be made in house (in casa) and never ordered out.
About the Potatoes
- Look for new small potatoes with skins on, something you don’t need to peel and ideally only require one single cut through the center. I used a mix of red and Yukon gold baby potatoes that hold their shape beautifully even after being tossed around in the spices a few times.
- If you can’t find baby potatoes right now just use regular Yukon gold and cut them into 1 inch cubes. Avoid using Russets here, you’ll end up with some sort of a mash the opposite of what we are looking for.
About the Paprika
You’ll need sweet Spanish or Hungarian paprika. Make sure the package doesn’t say bitter as it will overwhelm the dish. Sweet smoked paprika would also be a nice touch, just make sure you are a fan of the smoky flavor first, or go for half and half.
- Both Italian parsley and fresh dill belong in this recipe, at least for my own tastebuds and for the sake of nostalgic childhood memories. I garnish with curly parsley because isn’t it just so pretty ? But we all know that the flavor is in the Italian variety.
- Fresh thyme, cilantro, onion chives and even rosemary or caraway seeds would make nice compliments to the final dish.
- Creamy green beans
- Grandpa’s cucumber tomato salad
- Potato flatbreads
- Tomato onion salad
- Green apple coleslaw
- Vegan creamed spinach
- Crispy roasted broccoli
- Pickled red onions
- Jackfruit ribs.
P.S. As always if you try this recipe make sure to report back, leave a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Rustic Paprika Potatoes
- 2.5 -3 lb colorful new baby potatoes washed + halved
- 1 large onion thinly sliced
- 4 tbsp extra virgin olive oil + more as desired
- 1/3 c Italian parsley fresh dill or thyme
- 3-4 tbsp sweet Spanish paprika
- freshly cracked black pepper to taste
- pinch of red pepper flakes (optional for heat)
- Wash the potatoes and cut them in half. Cover with cold water and bring to a boil. Add a couple of tablespoons of salt just like when cooking pasta. The potatoes will absorb what they need so don’t worry about adding too much. Simmer for about 15 minutes or until the potatoes are cooked through but still hold their shape perfectly. Drain well in a colander and allow to dry off in their own steam for a few minutes.
- While the potatoes are cooking start your onions. Heat up a large skillet over medium low heat, add a drizzle of olive oil and the sliced onions with a pinch of sea salt. Cook until the onions soften and start to caramelize around the edges stirring often. You can add a little drop of water to create moisture as needed and help them cook faster. Once the onions are done to your liking you can add the cooked potatoes.
- Drizzle the potatoes with the olive oil and sprinkle with the paprika. Use a spatula to combine everything making sure the potatoes get coated evenly with the oil and paprika. Taste and adjust seasoning with salt and pepper and stir in the fresh parsley or herbs of your choice.
- Optional: you can add more oil at this point if desired and continue to pan cook the potatoes a little longer to get some caramelization around the edges. Finish with chili flakes for heat and extra herbs.
- the Potatoes: Look for new baby potatoes with skins on, something you don’t need to peel and ideally only require one cut through the center. I used a mix of red and Yukon gold baby potatoes that hold their shape beautifully even after being tossed around in the spices a few times. If you can’t find baby potatoes right now just use regular Yukon gold and cut them into 1 inch cubes. Avoid using Russets here, you’ll end up with some sort of a mash the opposite of what we are looking for.
- the Paprika: You’ll need sweet Spanish or Hungarian paprika. Make sure the pack doesn’t say bitter as it will overwhelm the dish. Sweet smoked paprika would also be really nice here, just make sure you are a fan of the smoky flavor or go for half sweet and half smoked.
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