Rating: 3.78 stars
23 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

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.

Martha Stewart Living, January 2011

Gallery

Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (3)

23 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5.0 stars
09/27/2020
Delicious and super simple. I added crimini mushrooms the second time around. Still great.
Rating: 5.0 stars
09/27/2020
Delicious and super simple. I added crimini mushrooms the second time around. Still great.
Rating: 5.0 stars
09/27/2020
Delicious and super simple. I added crimini mushrooms the second time around. Still great.
Advertisement