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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

Ingredients

  • 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

Instructions

  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!