Smoked Paprika Potatoes
Ingredients
- 800 gPotato (cubed)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (crushed)
- 4 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 1 pcBay leaf
- 1 pinchGray sea salt
- 200 mlMineral water
- 1 tspRed wine vinegar
Method
Tender potatoes coated in a brick-red oil. The woody scent of smoked paprika escapes as soon as the lid is lifted.
- 1
Peel the potatoes and cut into 3cm cubes. Finely slice the onion and crush the garlic cloves with the flat of your knife.
- 2
In a sauté pan, heat the olive oil. Sweat the onion until translucent. Add the garlic and potatoes. Sauté for 5 minutes to lightly brown the sides.
- 3
Add the smoked paprika off the heat to avoid burning it. Stir to coat every cube. Add the bay leaf, salt, then pour in water halfway up the potatoes.
- 4
Cover and simmer on low heat. The potatoes are ready when a knife slides in like butter. Finish with a splash of vinegar to wake up the flavors.
Frequently asked questions
How do you get this dish right?
- Do not rinse the potatoes after cutting: their starch will bind the oil and water to create a creamy sauce.
- Paprika burns very quickly and becomes bitter; always stir it in off the heat or with a bit of liquid.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat over very low heat with a splash of water to loosen the sauce.
