HOME-FRIED POTATOES WITH SMOKED PAPRIKA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Home-Fried Potatoes with Smoked Paprika image

Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 6

1/4 cup plus 1 tablespoon olive oil
3 russet potatoes, cut into 1-inch pieces
Coarse salt
2 onions, sliced into rings
1/2 teaspoon pimenton
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
  • Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

There are no comments yet!