Spanish Potatoes in CREAMY Paprika Sauce | CRAZY Delicious Recipe

These Spanish potatoes in paprika sauce, known as patatas en salsa de pimentón, are what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make, and done in under 30 minutes. Serve them as a tapas appetizer or even as a side, next to your favorite protein. Either way, they promise to fill you with so much potato goodness.

To make this recipe, I used gold potatoes, but you can use any type of potatoe you like. Though I do tell you, waxy potatoes do work best here. The most important thing is to boil your potatoes until they are al dente. If you overcook them, they will lose their shape and break apart.

As for the creamy paprika sauce, I used olive oil, onions, garlic, flour, paprika, dried oregano, crushed red pepper, vegetable broth, and milk. For the milk, I used low-fat, but you can use any milk you like, even a plant-based one. Just make sure the milk is at room temperature. Otherwise, it can easily curdle.

TIPS & TRICKS to Make this Recipe: These potatoes will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more broth or milk when reheating to bring back the creaminess. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 
SWEET SMOKED SPANISH PAPRIKA 

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Watch the Video Below on How to Make Spanish Potatoes in Paprika Sauce

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Spanish Potatoes in Creamy Paprika Sauce | Patatas en Salsa de Pimentón

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 303 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 gold potatoes (peeled) 1.5 lbs. / 700 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 1/2 tbsp all purpose flour 12 grams
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.65 grams
• 3/4 cup vegetable broth 180 ml
• 3/4 cup low fat milk (at room temperature) 180 ml
• 2 tbsp grated Manchego cheese 15 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Cut the potatoes into bite-sized pieces that are 3/4 inch thick (2 cm), then add the chopped potatoes into a stockpot in a flat layer, and fill with water, just enough to cover the potatoes, season generously with salt, and heat with a high heat

2. In the meantime, heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped onion and garlic, and mix continuously

4. Once the onion and garlic are lightly sautéed, about 3 minutes, add in the flour and mix continuously for 2 minutes, then add in the paprika, oregano, and crushed red pepper, and quickly mix together

5. Add in the vegetable broth and milk, and gently mix together until you get a creamy sauce with no lumps, about 4 to 5 minutes, then season with salt & pepper, mix together, and lower to a low heat

6. About 15 to 20 minutes after turning on the heat on the potatoes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, do not overcook them, or they will break apart, using a slotted spoon, transfer the potatoes directly from the stockpot to the pan with the creamy sauce

7. Season the potatoes with black pepper, and gently mix together until well mixed, then turn off the heat, add in the grated cheese and lemon juice, and give one final mix

8. Transfer into a large serving dish and top off with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Potatoes in Creamy Paprika Sauce | Patatas en Salsa de Pimentón

Amount Per Serving

Calories 303 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 10mg3%

Sodium 333mg14%

Potassium 861mg25%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 5g6%

Protein 8g16%

Vitamin A 764IU15%

Vitamin C 37mg45%

Calcium 176mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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