Smoked Paprika Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes 4-6 servings


1 pounds baby red potatoes, scrubbed and halved (quartered if large)
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
2 teaspoons smoked paprika, divided
1 cup chicken broth
salt and pepper
2 tablespoons finely chopped fresh parsley


1. Heat 1 tablespoon oil over medium heat until hot. Add onion and cook until softened, about 5 minutes. Stir in the garlic and 1 teaspoon paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 teaspoon salt and bring to a boil.

2. Reduce heat to medium-low and cook, covered, until the potatoes are just tender, 12-15 minutes. Remove the lid and increase the heat to medium. Cook, stirring occasionally, until the liquid evaporates, 5-8 minutes.

3. Whisk remaining tablespoon of oil and 1 teaspoon paprika in a small bowl. Add the mixture to the pan and cook, stirring occasionally, until the potatoes are deep golden brown, about 5 minutes.

4. Season with salt and pepper, and sprinkle with parsley to serve.


Adapted from Cook’s Country