Spain on a Fork > All Recipes > Tapas > Spanish Boiled Potatoes with Onions & Paprika
All Recipes, Tapas / July 29, 2020

Spanish Boiled Potatoes with Onions & Paprika

Just when you thought potatoes couldn’t get any better, along come these Spanish Boiled Potatoes with Onions & Paprika. These potatoes have the most incredible texture & flavor, they are super easy to make and it all comes together in a little over 20 minutes.

What makes these Spanish boiled potatoes so great, is that they are not over boiled, giving them an al dente texture. Which is basically a soft yet firm texture so they don´t fall apart. You can serve these potatoes as a tapas appetizer or even as a side dish. Plus they are Vegan & Gluten Free.

The key to flavoring this dish is the Extra Virgin Olive Oil and the Sweet Smoked Spanish Paprika. Two essential ingredients in the Spanish kitchen. Of course, the grilled onions on top also take this dish to the next-level 🙂 . 

TIPS & TRICKS to make this Recipe: I used yukon gold potatoes, but you can use any potatoes you like. The secret is to not over boil the potatoes. Start a timmer when you turn on the heat on the sliced potatoes. You want to go between 16 to 18 minutes. Pierce one of the potatoes, if it easily goes in but with some resistance, they are perfect.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Boiled Potatoes with Onions & Paprika

Spanish Boiled Potatoes with Onions & Paprika

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 2 yukon gold potatoes
  • 3 tbsp extra virgin olive oil 45 ml
  • 1 onion
  • 1/2 tsp dried thyme .46 grams
  • dash sweet smoked Spanish paprika
  • pinch sea salt
  • dash freshly cracked black pepper
  • handful freshly chopped parsley


  1. Peel and wash 2 yukon gold potatoes, cut each one into rounds that are between 1/2 inch to a 1/4 inch thick (1.27 cm to .635 cm), add the cut potatoes into a large stock pot, fill with cold water to about 1/2 inch (1.27 cm) above the potatoes, heat with a high heat

  2. Meanwhile, thinly slice 1 large onion, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onions, mix with the olive oil, after 10 minutes and the onions are translucent turn off the heat, season with 1/2 tsp dried thyme, a kiss of sea salt and some freshly cracked black pepper, mix until well combined

  3. About 16 to 18 minutes since turning on the heat in the potatoes, they should be perfectly cooked, you want them al dente so they don´t break apart, pierce one with a toothpick, if it easily goes in but with some resistance, they are perfect, gently transfer the potatoes into a dish using a slotted spoon

  4. To plate the dish, add the potatoes to a dish in a single layer, drizzle them with some extra virgin olive oil, season with sea salt, freshly cracked black pepper and a dash of sweet smoked paprika, top each one off with some of the grilled onions and sprinkle with freshly chopped parsley, enjoy!

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1 Comment

  1. The ULTIMATE Spanish Potatoes with Onions & Paprika -

    […] FULL RECIPE HERE: […]

    07 . Aug . 2020

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