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

Author: Val @ That’s What We Did

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 4

This recipe calls for fingerling potatoes, but red potatoes work just as well. Adapted from Fat Free Vegan Kitchen

Ingredients

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

Instructions

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.