Description
These Paprika Potatoes are a flavorful and comforting side dish featuring tender baby red potatoes cooked with smoky paprika, garlic, and shallots. Simmered in vegetable broth and finished to a perfect texture, they’re an ideal accompaniment to any meal and can be garnished with fresh parsley for a bright finish.
Ingredients
Potatoes
- 1 ½ lbs baby red potatoes, halved
Seasoning and Aromatics
- 1 tablespoon olive oil
- 1 shallot, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon salt, plus additional to taste
Liquids
- 1 cup low-sodium vegetable broth
Garnish
- Parsley for garnish (optional)
Instructions
- Rinse Potatoes: Place the halved baby red potatoes in a colander and rinse under cold running water until the water runs clear, about one minute, to remove excess starch and dirt.
- Heat Oil: Heat the olive oil in a large nonstick skillet over medium heat for about 30 seconds until shimmering.
- Sauté Shallots: Add the chopped shallot to the skillet and cook, stirring occasionally, until softened and translucent, approximately 5 minutes.
- Add Garlic and Paprika: Stir in the minced garlic and smoked paprika; cook for about 30 seconds until fragrant, making sure not to burn the garlic.
- Add Potatoes and Broth: Add the rinsed potatoes, low-sodium vegetable broth, and ¼ teaspoon salt to the skillet. Bring the mixture to a boil over medium-high heat.
- Simmer Potatoes: Reduce the heat to medium-low, cover the skillet, and let the potatoes simmer until just tender, about 12 to 15 minutes.
- Evaporate Liquid: Remove the lid and increase heat to medium. Cook, stirring occasionally, until most of the liquid evaporates and potatoes begin to brown slightly, about 5 to 8 minutes. If the pan dries out before potatoes are tender, add a splash of water and continue cooking until fully tender.
- Season and Garnish: Taste and add additional salt if needed. Sprinkle with fresh parsley if desired before serving.
Notes
- Rinsing the potatoes helps remove starch and prevents them from becoming gummy.
- Be careful not to burn the garlic when cooking with paprika; low heat and quick stirring helps.
- Use low-sodium broth to control salt content but adjust seasoning to taste.
- If potatoes are not tender after liquid evaporates, adding a splash of water ensures thorough cooking.
- Fresh parsley adds a bright contrast but is optional.
