Rustic Paprika Potatoes
These Rustic Paprika Potatoes with sweet Spanish paprika, quickly caramelized onions and fresh herbs are totally cooked on the stovetop and loaded with comforting flavors. From breakfast to dinner to the holiday table, these potatoes are absolutely amazing.
Servings 4 people
- 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.
Calories: 370kcal | Carbohydrates: 55g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 1381mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3007IU | Vitamin C: 65mg | Calcium: 59mg | Iron: 4mg