Smoked Paprika Potatoes

Tender potatoes coated in a brick-red oil. The woody scent of smoked paprika escapes as soon as the lid is lifted.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 328
• Protein: 5 g
• Carbs: 37 g
• Fat: 16 g

Ingredients

• 800 g Potato ( cubed )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( crushed )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 200 ml Mineral water
• 1 tsp Red wine vinegar optional

Instructions

1. Vegetable preparation

   Peel the potatoes and cut into 3cm cubes. Finely slice the onion and crush the garlic cloves with the flat of your knife.

2. Sweating the base

   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. Seasoning and simmering

   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. Slow cooking

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat over very low heat with a splash of water to loosen the sauce.