Name: Paprika Potatoes
Total time: 50 min
Ingredients: 2 pounds baby red potatoes , scrubbed and halved; 1/4 cup olive oil; 1 onion , chopped; 4 garlic cloves minced; 2 teaspoons smoked paprika; 1 cup low-sodium chicken broth; Salt and pepper; 2 tablespoons finely chopped fresh parsley

Why This Recipe Works

Adding paprika to the water that we used to boil our Paprika Potatoes bumped up the flavor, but we needed a whole handful to actually taste the spice. By cooking the potatoes in a covered skillet, we could use far less liquid (and less spice) to achieve the same effect. Since we were cooking the potatoes in a skillet, we turned to a tried-and-true flavor enhancing technique: toasting the paprika in the skillet with some oil. This process, called blooming, helps draw out more of the spice’s natural flavor.

Before You Begin

If you can’t find baby red potatoes, substitute larger red potatoes cut into 1-inch pieces.

Instructions

Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes.

Heat 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 teaspoon paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and ½ teaspoon salt and bring to boil.

Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.

Whisk remaining oil and remaining paprika in small bowl. Add paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Off heat, stir in parsley. Season with salt and pepper. Serve.