There are so many wonderful things about this side dish: the red potatoes are creamy on the inside and crisp on the outside; the caramelized onions are sweet; the smoked paprika lends a subtle yet incredible smokey flavor. And I loved that I got all of this making them in a pan on the stove top instead of having to use the oven.
The recipe is from my latest issue of Cooks Country magazine. I followed the recipe except for the amount of oil; 1/4 cup seemed excessive. I used 3 tablespoons and it still seemed like it was too much. Next time I'll use 2 tablespoons and it will probably be perfect. Don't skip the oil altogether, though, because you need it to get the crisp awesomness that makes the potatoes so delicious.
Smoked Paprika Potatoes (slightly adapted from Cook's Country)
1 pounds baby red potatoes, scrubbed and halved (quartered if large)
3 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
2 teaspoons smoked paprika, divided
1 cup chicken broth
salt and pepper
2 tablespoons finely chopped fresh parsley
1. Heat 1 tablespoon oil over medium heat until hot. Add onion and cook until softened, about 5 minutes. Stir in the garlic and 1 teaspoon paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 teaspoon salt and bring to a boil.
2. Reduce heat to medium-low and cook, covered, until the potatoes are just tender, 12-15 minutes. Remove the lid and increase the heat to medium. Cook, stirring occasionally, until the liquid evaporates, 5-8 minutes.
3. Whisk remaining 2 tablespoons oil and 1 teaspoon paprika in a small bowl. Add the mixture to the pan and cook, stirring occasionally, until the potatoes are deep golden brown, about 5 minutes.
4. Season with salt and pepper, and sprinkle with parsley to serve.
Makes 4-6 servings.