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.
Colorful New Potatoes
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.
- 2 1/2 lb colorful new potatoes -washed and halved or quartered
- 2 yellow onions -sliced yellow or red or one of each
- 1/4 c extra virgin olive oil + more as needed
- 1/3 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 1/4 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
I have never met a potato I didn’t like but I have to say, these look amazing!
You and me both Eliana! I’m in love with potatoes Ha!
Looks delicious!! I’ll definitely put this on my list of things to make in the near future.
Please do, I just saw a bunch of new potatoes at the market today so I’m planning on making this again this week.
These potatoes look delectable. Absolutely cannot wait to try out the recipe!
Thank you Miri, try using new potatoes if you can, they have great texture for this recipe.
I just wrote a post recently about this dish (or a variation of it). You cannot go wrong with a simple, rustic, comforting meal like this, even if our SoCal weather is much milder than Balkan’s winters:)
My mother read my post and called me immediately to complain, because it did not seem to her to be right – after all I called it Mother’s Potato Paprikash! It took a while to placate her:)
I am so happy that we can continue our warm family traditions so far away from home.
Happy to have discovered your blog!
That’s a cute story, you better get it right next time or you know mom is watching you 😉
Thank you so much for stopping by, glad to have you here !
I have always thought of potatoes as a comfort type food. I have had Paprika potatoes before, but a different version. This looks amazing, and I can’t wait to try this recipe. I love the addition of the parsley to flavor as well as for presentation.
Thank you Judi, I love potatoes myself, the parsley just brings it all back to life and adds a nice subtle bite of freshness. Enjoy !
Oh my goodness. This looks fantastic! I like the idea of accompanying it with spicy chorizo and eggs. I just went to an Italian Chianti wine dinner the other evening and am suddenly obsessed with Italian cooking. Can’t wait to try out this recipe!
Thank you, I am in love with simple, rustic cooking, let the nature shine in every meal. If you make these potatoes I recommend using new potatoes and I want to hear all about it 🙂 Enjoy !
Did you use the Gourmet-Delights.com Extra Virgin Olive Oil or the Blood Orange Olive Oil?
I used the Extra Virgin Olive Oil, love the clean pure olive flavor, it was perfect for drizzling over the top too ! Fantastic Oil, I will order some more soon 🙂
🙂 Definitely try some of the others to add some variety to your EVOO collection and recipes. The mono-varietal Organic Trampetti, the Organic Tuscan Mannucci-Droandi, the Sicilian Novello…. if you are feeling “bold” try either of the Spanish EVOOs
Yes, I need to rebuild my olive oil collection, the Sicilian Novello sounds amazing and I am also in search of some delicious sardines, packed in extra virgin olive oil or tomato sauce. It is one of the healthiest foods on earth and this year is all about staying healthy !
Who would ever pass up potatoes!?!? An absolutely amazing and colorful dish! One of these days I promise we’ll make it your way!
Peas Out!
~Cameron
Haha, looking forward to that day and the photos 😉
i adore the simplicity of your recipes now i did spank my own by using chicken stock instead there is something about stock that calms me o the neighbor gave a thank you i said read her and enjoy–ciao
Oh yes, cooking the potatoes in chicken stock is a brilliant idea! I can imagine the potatoes suck up all those delicious flavors from the stock, I’ll do that next time.
This was so yummy! Thanks again for inviting me over to partake in this delicious meal! 😀
Oh yeah, these potatoes look fabulous!
I’m from Maine and we eat lots of potatoes up here.
Sometimes when I’m feeling a bit wild I add some garlic, lol.
Hi, Florentina. Jumped over here from Blog Tyrant to tell you again how well I think your blog is filling a hungry need for a lot of people. There’s nothing better than Italian cooking done right, and from what I’ve seen you’re offering those light, but oh so good recipes. Think I’ll have to subcribe.
Thank you so much! I appreciate the support and I hope you will enjoy each recipe that shows up in your inbox 🙂
I used the Extra Virgin Olive Oil, love the clean pure olive flavor, it was perfect for drizzling over the top too ! I am so happy that we can continue our warm family traditions so far away from home. I just went to an Italian Chianti wine dinner the other evening and am suddenly obsessed with Italian cooking.
This recipe is home for me. My father is from Spain so paprika and potatoes are a natural combination. I haven’t added parsley before though, so I’m going to give your version a try with parsley from my garden one day. 🙂
aww that makes me so happy. I love the parsley in there for freshness, just really brightens up all those deep flavors.