Smoked Bittersweet Paprika, or pimentón agridulce, is a deeply flavorful and vibrantly hued addition to these rustic Spanish potatoes. Redolent of rosemary with plenty of garlic and onions, the flavors within this dish make a great accompaniment to roasts or grilled meat.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients
Serves 4
-
6 Tablespoons Olive Oil, divided
-
3 Tablespoons Fresh Garlic, minced
-
1 Large Onion, finely chopped
-
2 Teaspoons Fresh Rosemary, finely chopped
-
Large Baking Potatoes, peeled and diced
-
1 Teaspoon Smoked Bittersweet Paprika
Directions
-
Heat 1 tablespoon oil in large skillet over medium heat. Add onions, garlic and rosemary and sauté, stirring often, until tender and translucent, about 7 minutes.
-
Place potatoes in large bowl with remaining 5 tablespoons olive oil. Season generously with salt and pepper.
-
Transfer potatoes to pan with onion mixture. Add paprika and enough water to cover ingredients. Stir to combine, and simmer on medium-low heat until potatoes are tender and most liquid has been absorbed.