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.

Paprika Potatoes Recipe Tips:

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.

Try These Other Potato Recipes:

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

Paprika Potatoes

5 from 3 votes

Prep: 8 minutes mins

Cook: 28 minutes mins

Servings: 5

SaveSaved Pin Print

Red Potatoes cooked in skillet and flavored with smoked paprika.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients

• ▢ 2 pounds small red potatoes,, halved and rinsed
• ▢ 1/4 cup olive oil
• ▢ 1 onion,, chopped
• ▢ 2 garlic cloves,, minced
• ▢ 2 teaspoons smoked paprika
• ▢ 1 cup chicken broth
• ▢ salt and pepper

Instructions 

• Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion and cook for 5 minutes. Add garlic and 1 teaspoon paprika and cook for 30 seconds, stirring.
• Add potatoes, chicken broth, and 1/2 teaspoon salt. Bring to boil.
• Reduce heat to medium-low, cover, and cook for 12 to 15 minutes. You want the potatoes to just be tender. Remove cover, increase heat to medium and continue to cook until liquid evaporates, 5 to 8 minutes.
• Stir together the remaining oil and paprika and add to the pan. Continue to cook, stirring occasionally, until nice and brown. This will take about 5 minutes. Season with salt and pepper.

Notes

You can use all smoked paprika or a combination of smoked paprika and sweet paprika.

To make this recipe vegetarian, sub vegetable broth for the chicken broth.

Nutrition

Calories: 238kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Originally published Oct 24, 2013.

Yield: 4 to 6 servings

Recipe Source: adapted from Cook’s Country

Disclosure: This post contains affiliate links.