Rustic Paprika Potatoes Recipe


Rustic Potatoes
My grandparents lived the simple hard peasant life. Woke up at the crack of dawn 7 days a week, worked the land till the sun went down and then tended to their family. Fed their animals and got a meal on the table for their kids. Simple meals of course, like bread and oil, polenta and ratatouille, and on Sundays maybe some chicken stew…

Colorful New Potatoes

We always had potatoes, easy to throw a rustic salad together and very often my favorite: Rustic Paprika Potatoes that my grandma made the best. Simple, easy, comforting rustic meal, I love to make this whenever I come across beautiful heirloom colorful new potatoes at the market; but you can pretty much use any potato variety you have on hand. I  prefer new potatoes because of their shape, unique flavor and tender skins, I only wash them and maybe  quarter them then simmer them in salted water until tender.
You can serve this by itself or as a side dish to spicy chorizo and eggs, steaks or roasts. 

Rustic Paprika Potatoes Recipe
Prep time

Cook time

Total time


Recipe type: Side Dish
Cuisine: Italian
Serves: 4

  • 2½ lb colorful new potatoes -washed and halved or quartered
  • 2 onions -sliced (yellow or red or one of each )
  • ¼ c extra virgin olive oil
  • ⅓ c Italian parsley -minced
  • 2½ tsp sweet paprika
  • 1 tbs sea salt
  • freshly cracked black pepper to taste

  1. Bring a large pot of water to a boil and season it with 1tbs of the salt. Add the washed potatoes to the pot and allow them to simmer for about 15 – 20 minutes or until cooked through. Drain well in a colander and allow to cool down for 10 minutes.
  2. Meanwhile in a large skillet heat up the olive oil and add the sliced onions with a pinch of sea salt. Cook until the onions soften and start to caramelize. Stir in the paprika and cook on low flame for one more minute. Remove from heat and stir in the ¼ c of the chopped parsley.
  3. Add the potatoes and gently mix all the ingredients together with a spatula to coat all over. Serve warm with freshly cracked black pepper and a good drizzle of extra virgin olive oil. Finish with a pinch of the minced parsley