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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published Oct 24, 2013.
Yield: 4 to 6 servings
Recipe Source: adapted from Cook’s Country
Disclosure: This post contains affiliate links.
I really LOVE smoked paprika — I use it a lot. These potatoes look crispy and flavorful!
The potatoes would be great with anything! Breakfast a great idea. Perfect with grilled steak too!! Yum!!
Yessss! I could eat the whole dish of these potatoes! Now I have a MAJOR craving for them…
Wow, these look like amazing hash brown potatoes! I love mine heavily seasoned too. They look perfectly crispy.
I like my potatoes well seasoned also or they’re so bland. There’s nothing bland about these! I would opt to use smoked paprika also as I love that spicy, smoky flavor. These look just delicious, Christin!
We eat a lot of potatoes in our house and this paprika version sounds fantastic! I love how bright and crispy they look – pinning 🙂 Thanks for sharing Christin and have a great weekend!
I saw these on my phone while I was at school and I couldn’t get them off my head in class… wow, they sound amazing with the paprika addition 😉
Sorry to distract you during class Consuelo! LOL! I remember thinking about food during class too.
Christin, these look delicious! My hubby is a major, big-time potato lover so these have to go on my must-try list! 🙂 Thanks for sharing and pinning! Have a great weekend!
Hope you have a great weekend too Cindy!
Beautiful color on these potatoes. And I love how crispy they are. I would love these for breakfast. Delicious!
Paprika always pretties things up! 🙂
Yes! These look like my kind of potatoes. I need mine to be cut up small and HIGHLY seasoned. I love paprika too. We’ll be making these soon!