Paprika Potatoes & Onions 02-Feb-2020
Potatoes are a common appetizer in Spain, in small plates known as tapas, often served with garlic aioli sauce or spicy bravas sauce. Potatoes can also be found in a tortilla, a Spanish version of an omelet, with sweet onions. I love the flavors of garlic and paprika from the aioli and bravas sauces. Potatoes with onions are another winning combination. Combining all of these elements makes for a delicious dish. Paprika potatoes with onions are perfect for breakfast, lunch or dinner.
From Gluten-Free Living magazine, Naturally Gluten-Free, “Welcome to a world of flavor” by Jennifer Fitzpatrick, March/April 2020 issue.
- 1 pound multi-color or rainbow fingerling potatoes, cut into large chunks or quartered
- 1 Spanish onion
- 2 tablespoon olive oil
- 1 1/2 teaspoons garlic powder
- 1 tablespoon paprika
- Sea salt and fresh ground pepper, to taste
- Preheat oven to 425 ° F.
- Line two baking sheets or jelly roll pans with foil or a silicone baking mat.
- Peel and cut the onion into large chunks, making sure both the potatoes and onions are roughly the same size. This will allow them to cook evenly.
- Place the onions and potatoes into a bowl.
- Add 1 tablespoon olive oil, and use your hands to make sure the oil is coated on all the potato and onion pieces.
- Add the garlic powder, paprika, and salt and pepper to taste.
- Toss again and pour onto baking sheet, distributing evenly and leaving space.
- Roast the potato and onion mixture in the oven for 10-12 minutes.
- Remove and use a spatula to move the mixture around.
- Coat again with another tablespoon of olive oil, toss and return to oven for an additional 10-12 minutes.
- Remove potatoes and onions or bake until desired crispness.
- Servings: 4
This dish can also be prepared in a frying pan on the stovetop over medium heat.