Spanish Boiled Potatoes | Patatas Hervidas con Pimentón y Azafrán
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 6 cloves garlic
- 2 1/4 lbs potatoes 1 kilogram
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp saffron threads .17 grams
- 3 cups water 720 ml
- 2 sprigs fresh rosemary
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, roughly chop the garlic and cut the potatoes (peeled) into large 2 inch (5 cm) thick pieces
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Heat a large fry pan or stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the onion and garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in the chopped potatoes, paprika, saffron and a generous pinch of sea salt and black pepper, mix together, then add in enough water to just barely cover the potatoes, mix together, then add one sprig of fresh rosemary and raise to a high heat
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Once the water comes to a boil, place a lid over the pan and lower to a low-medium heat, simmer for 20 to 25 minutes or until the potatoes are just cooked through (you can always pierce one with a toothpick to ensure they are done)
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Transfer the boiled potatoes into a large serving dish, pour any of the remaining liquid in the pan over the potatoes and garnish with fresh rosemary, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe