Braised Potatoes with Pepper and Paprika
I made these potatoes a couple of years ago for Easter and realize I never posted about them, other than mentioning them in another post. It was quite a non-traditional Easter dinner – it was just the two of us and we had Teriyaki Burgers, Grilled Carrots, and these potatoes. It was a fantastic meal (pictured above) – and carrots seem like an Easter dish, right?
Braised potatoes just seem like a winter side dish…great comfort food. I’ll be making these again VERY soon! Other than the cook time…this recipe comes together really quickly
- olive oil spray
- ½ cup minced red onion
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 ½ teaspoon smoked paprika
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- 1 1/2 pounds fingerling potatoes or small red potatoes
- 3 cups vegetable broth (or preferred flavor)
- 1/2 teaspoon salt
- 2 teaspoons corn starch
- ½ cup cold water
- Wash the potatoes and cut potatoes in half, except smaller or thin potatoes, which can be left whole.
- Spray a pan lightly with olive oil. Over medium-high heat, sauté the red onion for about 3 minutes. Add the garlic and cook for another minute.
- Add the tomato paste, spices, and potatoes and toss to coat. Stir in the vegetable broth, add salt to taste, and cover.
- Cook on low for about 25 – 30 minutes, until potatoes are tender.
- Remove the cover and increase the heat. Cook, stirring regularly, until the broth has cooked down to about half.
- Remove the potatoes to a serving bowl with a slotted spoon.
- Stir corn starch into the cold water until smooth and add to the sauce. Stir and continue cooking until thickened to desired level.
- Pour sauce over the potatoes to coat, and serve.