Spain’s Most UNDERRATED Potato Dish | Papas en Colorao Recipe

These Spanish Potatoes in Paprika Sauce, known as Papas en Colorao, are possibly one of the best unknown potato recipes that hail from Spain. We’re talking a ton of amazing flavors, simple everyday ingredients, and all done in about 40 minutes.

To make this recipe, it is important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used yukon golds, but you can also use new potatoes, red potatoes, or even golden delight.

To make the sauce, I used a handheld blender. You can also use a food processor, stand-up blender, or even a NutriBullet. For the liquid, I used water, as that’s what’s traditionally used. You can also use vegetable broth or even chicken broth if you like.

TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. While the potatoes are boiling, make sure to gently shake the pan once in a while. As this will help thicken the sauce.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make these Papas en Colorao Recipe

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Spanish Potatoes in Paprika Sauce | Papas en Colorao

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 387 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette 1 inch / 2.50 cm thick each
• 6 cloves garlic
• 12 raw blanched almonds
• 2 tbsp chopped parsley 8 grams
• 2 1/4 lbs yukon gold potatoes 1 kilogram
• 2 tsp sweet smoked Spanish paprika 5 grams
• 3/4 tsp ground cumin 2 grams
• sea salt & black pepper
• hardboiled eggs & parsley for garnish

Instructions

1. Heat a large fry pan with a mediun heat and add in the olive oil

2. After a couple of minutes add in the slices of baguette, garlic (skins off), and the almonds, fry for 3 to 4 minutes or until golden fried all around, then remove the ingredients from the pan and set aside

3. In the meantime, cut the potatoes (peeled), into bite-sized pieces that are 2 cm (3/4 inch) thick

4. Using the same pan with the same heat, add in the chopped potatoes, mix together, then mix every 2 to 3 minutes

5. While the potatoes are cooking, add the slices of fried baguette, garlic, and almonds into a tall plastic cylinder, along with the chopped parsley, a pinch of sea salt, and 1 cup (240 ml) water, using a handblender, blend the ingredients until you get a thin puree, you can also use a food processor, stand up blender, or even a nutri-bullet for this step

6. After frying the potatoes for 10 minutes and they're lightly fried, add in the paprika, cumin, and season with sea salt & black pepper, mix together, then add in the puree, and just enough water to barely cover the ingredients, raise to a high heat and give it a mix until well mixed together, once it comes to a boil, place a lid on the pan and lower to a low-medium heat, gently shake the pan once in a while, as this will help thicken the sauce

7. After simmering the potatoes for 10 to 15 minutes they should be cooked through, you can always pierce them with a toothpick just to ensure that they're done, if yours need more time, simmer until done, at this point remove the pan from the heat

8. Transfer the potatoes into serving dishes and garnish with hardboiled eggs cut in half and chopped parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Potatoes in Paprika Sauce | Papas en Colorao

Amount Per Serving

Calories 387 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Sodium 219mg10%

Potassium 1173mg34%

Carbohydrates 55g18%

Fiber 7g29%

Sugar 3g3%

Protein 8g16%

Vitamin A 672IU13%

Vitamin C 54mg65%

Calcium 71mg7%

Iron 3mg17%

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

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