Best Paprika Potatoes N Beans Recipes
PAPRIKA POTATOES
These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 3
Steps:
- In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.
Nutrition Facts : Calories 245 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
BROCCOLI RABE WITH PAPRIKA POTATOES
Broccoli rabe pairs well with the warmth and depth of smoked paprika. Cooking the pepper in oil activates its flavor-but don't let it go too long or it will become bitter. If you have a lemon on hand, grate a little zest right into the pan before the final toss.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil. Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard.
- Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water. Boil until the stems are tender when pierced with a knife, 4 to 5 minutes. Remove with tongs to a colander to drain. When cool enough to handle, press out as much excess water as possible from the broccoli rabe, and then chop into 1- to 2-inch pieces. Reserve 1/2 cup of the cooking water.
- Quarter the potatoes and slice the garlic into thin slivers.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes. Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more.
- Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute. Stir in the paprika until the potatoes are coated, about 30 seconds more. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the reserved cooking water and bring to a gentle simmer. Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes. If there is still a lot of water in the skillet, uncover, increase the heat and reduce until only 2 to 3 tablespoons remain, enough to coat the broccoli rabe. Add the chopped broccoli rabe to the skillet and toss to coat. Drizzle with a generous amount of olive oil and serve.
Nutrition Facts : Calories 186 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 177 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams, Sugar 1 grams
FAST AND EASY PAPRIKA POTATOES
Make and share this Fast and Easy Paprika Potatoes recipe from Food.com.
Provided by FDADELKARIM
Categories Potato
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a small frying pan.
- Add the spices to the butter and stir.
- Drain the liquid from the canned potatoes and add the potatoes to the pan.
- Stir with a wooden spoon to coat all the sides of the potatoes.
- Cook on medium heat for 5 to 7 minutes.
- Note: Adding the spices to the butter ensures that all the potatoes are evenly coated.
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