The right ingredients play an important role in this recipe’s success, writes Fran Moorad of Niles. She uses unsalted butter and Spanish paprika. Regular paprika can be used, but it won’t have the same intensity. Look for Spanish paprika in specialty and spice stores. If you are watching fat, you can use half the amount of butter.
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Potatoes paprika
Preparation time: 15 minutes
Cooking time: 50 minutes
Yield: 6 servings
6 red potatoes, peeled, cut into 3/8-inch slices
1 stick (1/2 cup) unsalted butter
1/2 small onion, chopped
3 tablespoons Spanish paprika or to taste
1/2 teaspoon salt
1. Heat oven to 350 degrees. Place potatoes in a steamer basket fitted over a pot with boiling water. Cook until almost tender, about 8 minutes.
2. Meanwhile, melt butter in a skillet over medium heat. Add onion; cook until softened and golden, about 6 minutes. Add paprika and salt; cook 2 minutes, stirring constantly.
3. Place 1 layer of potatoes in an 8-inch square baking pan; top with onion mixture. Repeat, using all ingredients, ending with onion mixture on top. Cover with foil; bake 20 minutes. Remove cover; bake 15 minutes.
Nutrition information per serving:
299 calories, 47% of calories from fat, 16 g fat, 9 g saturated fat, 41 mg cholesterol, 36 g carbohydrates, 5 g protein, 211 mg sodium, 4 g fiber
