These rustic paprika potatoes come straight out of grandma’s kitchen on a Sunday afternoon. 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 peperonata , and on Sundays maybe some chicken stew, or sauteed chicken livers..maybe…if you were lucky.
We always had potatoes tough, easy to throw a rustic salad together and very often my favorite.These rustic Paprika Potatoes that my grandma made the best. Simple, easy, comforting rustic meal. I love to make them whenever I come across beautiful heirloom colorful new potatoes at the market. They ask to be transformed into some fancy paprika potatoes.
But of course, 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 and maybe quarter them if they are bigger. Then simmer them in salted water until tender, but still al dente. Much like I do when cooking pasta.
Drain them in a colander and allow a few minutes to dry from the steam, before tossing them with the paprika, olive oil and onions. These are best eaten straight out of the pan, standing over the stove. Something magical going on with that. Try it, you’ll see 😉
You can serve this by itself or as a side dish to spicy chorizo and eggs, when you wanna go all out and impress someone. There you have it, easy paprika potatoes for days.
- 2½ lb colorful new potatoes -washed and halved or quartered
- 2 yellow onions -sliced (yellow or red or one of each )
- ¼ c extra virgin olive oil + more as needed
- ⅓ c Italian parsley -roughly chopped
- 1 tbsp sweet paprika + more to taste
- 1 tbs sea salt + more to taste
- freshly cracked black pepper to taste
- Add the washed potatoes into a large pot and cover them with cold water by 2 inches. Bring it to a boil and season with the sea salt. Allow them to simmer for about 15 – 20 minutes or until cooked through but still al dente, not mushy.
- Drain the potatoes well in a colander and allow to cool down for a few minutes.
- Meanwhile in a large skillet heat up a lug of 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, making sure not to burn it. Remove from heat and stir in the ¼ c of the chopped parsley.
- 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. Garnish with a pinch of the chopped parsley on top.
P.S. You might like these basic breakfast potatoes from thePioneerWoman.com