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Paprika Potatoes

From

February/March 2011

Paprika Potatoes

Adding paprika to the water that we used to boil our Paprika Potatoes bumped up the flavor, but we needed a whole handful to actually taste the spice. By cooking the potatoes in a covered skillet, we could use far less liquid  (and less spice) to achieve the same effect. Since we were cooking the potatoes in a skillet, we turned to a tried-and-true flavor enhancing technique: toasting the paprika in the skillet with some oil. This process, called blooming, helps draw out more of the spice’s natural flavor.

Serves 4 to 6

If you can’t find baby red potatoes, substitute larger red potatoes cut into 1-inch pieces.

Ingredients

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