Paprika Potatoes Recipe

These Paprika Potatoes are intensely flavored with paprika and are the perfect side to any protein. I don’t know about you, but I like my potatoes well-seasoned. Very well-seasoned. And these potatoes really fit the bill.

A hefty dose of paprika plus some onion and garlic really make these potatoes delicious. Usually I cook potatoes in the oven, but these are completely cooked in a skillet.

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Use baby red potatoes cut in half, or larger ones cut into 1-inch or smaller pieces and be sure to rinse them after slicing to remove some of the starch. This will prevent them from developing a gluey quality as they cook. Red potatoes are best for this recipe. Other kinds of potatoes contain too much starch.

Use a large nonstick pan or a well-seasoned cast iron pan for this recipe.

If you want to make this recipe vegetarian, you can use vegetable broth instead of chicken broth.

The potatoes are cooked in a skillet in a mixture of chicken broth and paprika until the broth has evaporated. Then the potatoes are fried in olive oil and additional paprika is added. I’ve used a combo of smoked paprika and plain paprika, but you could use all smoked paprika.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in a 350 degree oven or an air fryer.

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Try These Other Potato Recipes:

• Melting Potatoes
• Twice Baked Potatoes
• Bacon-Braised Red Potatoes
• Super Crispy Roasted Potatoes
• Roasted Salt and Vinegar Potatoes
• Italian Roasted Potatoes
• French Onion Potatoes

Originally published Oct 24, 2013.

Yield: 4 to 6 servings

Recipe Source: adapted from Cook’s Country

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