The deep and warm flavour of spanish smoked paprika can be overpowering in some dishes. This is one recipe in which I think it works beautifully. Together with the corianderseeds and saffron it really makes something special of a simple bowl of potatoes. You can use any kind of new potatoes, I like them small and in the skin (“krieltjes” in dutch) but still cut in half to absorb more flavour.
In winter I love them mixed with brussels sprouts, for summers I haven’t found the perfect vegetable match yet. But it goes well with just about any kind of grilled meat.
Strifry for about 2 minutes:
500 gram of small potatoes (cut in half/wedges)
Add and stirfry for another minute :
3 chopped cloves of garlic
1,5 T tomato purée
1 T corianderseeds (crush them a little to release flavour)
a few sprigs of saffron
1 t hot spanish smoked (hot) paprika
enough water/stock to cover the potatoes (about 5dl)
Cook on really high heat. The sauce should reduce until thick and sticky. The timing depends on the size of your potatoes, but be aware that due to the acidity of the sauce, it can take a little longer than you’re accustomed to.
If you want to add cooked brussels sprouts, like I do in winter, it’s better to keep it more liquid and thicken the sauce with a little cornstarch.
Recipe borrowed from : A passion for Vegetables by Paul Gayler.