Sliced potatoes flavored with Spanish paprika and garlic, and garnished with parsley. It is a first course, with the classic Spanish flavor of paprika. Tony's mother prepares this often during the cold weather in northern Spain, and there's never any leftovers.

What do you serve as a main course after Paprika Potatoes with Garlic? Roasted pork or beef, or barbecued ribs would compliment this dish. To drink, a rich, full-bodied Spanish red wine, such as a Rioja or Ribera wine would pair quite nicely.

See Also

Easy Spanish Garlic Paprika Mashed Potatoes Recipe - Pure de Patatas con Ajo

Potatoes with Garlic and Parsley - Patatas con Ajo y Perejil

Riojana Potato Soup Recipe - Patatas Riojanas Recipe

Ingredients

• 2 lbs. (approximately 1 kg) potatoes
• 1/2 cup (60 ml) olive oil for frying
• 2 cloves garlic
• 3 Tbsp Italian (flat leaf) parsley
• 1 tsp Spanish sweet paprika
• 2-3 cups water
• 1 tablet chicken bouillon
• salt to taste

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes
• Yield: 4 Servings

Preparation

Peel the potatoes and cut them into round slices between 1/8-inch and 1/4-inch (.33-.5 cm) thick. Pour olive oil into a large heavy-bottom frying pan and heat on medium high. Add potatoes when oil is hot and reduce heat to medium. Fry for 5-7 minutes - until the potatoes are cooked halfway. Carefully remove the potatoes from the pan and place on a plate.

While potatoes are frying, prepare the other ingredients.

Peel and finely chop the garlic, and the parsley. Using a mortar and pestle (or a food processor if no mortar is available), mash the garlic and parsley into a paste. Add a few drops of water if needed. Set aside.

Dissolve the bouillon cube in warm water to make broth, and set aside. (See tip on dissolving the cube below.)

In a clean frying pan or large open casserole dish (or a traditional Spanish clay cooking dish), add a few tablespoons of olive oil and spread evenly over bottom of pan. Carefully place potatoes in pan and sprinkle Spanish sweet paprika over top. Heat on low. Add the garlic mixture and enough broth to cover potatoes, and more water if necessary. Stir carefully, as not to break up potato slices. Salt to taste and simmer until potatoes are cooked.

Tip for Dissolving Bouillon: Chop bouillon cube into small pieces with a sharp knife. Fill a Pyrex glass measuring cup with water and add the bouillon. Heat in microwave for 30 seconds. Remove and stir. If bouillon is not dissolved, return to oven for another 20-30 seconds.

Remove and stir.

More Classic Spanish Paprika Recipes

• Garlic Shrimp Tapa Recipe - Gambas al Ajillo
• Fried Eggs with Vinegar & Paprika Recipe - Huevos Fritos con Vinagre y Pimenton
• Cod with Paprika and Potatoes Recipe - Bacalao a la Tranca
• Murcian Style Clams Recipe - Almejas a la Murciana