Savory Spanish Potatoes with Garlic, Paprika, and Herb Garnish Recipe

Introduction

Savory Spanish Potatoes are a delightful dish that combines crispy potato rounds with a rich, smoky sauce. Perfect for a flavorful side or a satisfying main, this recipe is approachable for home cooks and brings a taste of Spain to your table.

Ingredients

• 2 medium-sized Yukon Gold Potatoes (or any potatoes you have)
• Extra Virgin Olive Oil (or any vegetable oil)
• 2 Cage-Free Organic Eggs (or omit/use plant-based milk for vegan)
• 1/4 cup All-Purpose Flour (gluten-free flour as a substitute)
• 1/2 Onion, finely diced (red onion for milder flavor)
• 3 cloves Garlic, minced (adjust to taste)
• 1/2 tsp Sweet Smoked Spanish Paprika (regular paprika as replacement)
• 1 tbsp Corn Starch (or all-purpose flour)
• 1/2 cup White Wine (or broth/white grape juice for alcohol-free)
• 3 cups Vegetable Broth (chicken or beef broth also works)
• Handful Fresh Parsley, chopped (cilantro or other herbs can substitute)
• Sea Salt & Black Pepper

Instructions

1. Step 1: Slice the Yukon Gold potatoes into 1/4 inch thick rounds.
2. Step 2: Whisk the eggs with sea salt and black pepper in one bowl. In another bowl, mix the all-purpose flour with salt and pepper.
3. Step 3: Coat each potato slice first in the flour mixture, then dip in the egg wash, letting any excess drip off.
4. Step 4: Heat the olive oil in a pan and cook the potato slices in batches for about 3 minutes on each side, until golden brown.
5. Step 5: Using the same pan, sauté the diced onions and minced garlic for about 3 minutes until translucent.
6. Step 6: Combine corn starch and smoked paprika, then pour in the white wine while whisking to form a thick sauce.
7. Step 7: Return the fried potatoes to the pan and pour in the vegetable broth.
8. Step 8: Simmer over medium-high heat for about 25 minutes, allowing most of the broth to absorb into the potatoes.
9. Step 9: Serve the Spanish potatoes directly from the pan, garnished with freshly chopped parsley.

Tips & Variations

• For a vegan version, skip the eggs and use plant-based milk or a batter made of flour and water.
• Switch to red onion for a milder, slightly sweeter flavor in the sauté.
• Substitute white wine with broth or white grape juice to keep the dish alcohol-free without losing moisture or flavor.
• Try adding a pinch of cayenne pepper for extra heat if you like a little spice.
• Use fresh smoked paprika whenever possible for the best smoky depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to preserve the texture, adding a splash of broth if it seems dry. Avoid microwaving to keep the potatoes crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can substitute Yukon Gold with Russet, red, or fingerling potatoes. Just ensure they are sliced evenly for consistent cooking.

Is it necessary to use white wine in the sauce?

No, white wine adds depth and acidity, but you can replace it with broth or white grape juice to make the dish alcohol-free while maintaining moisture and flavor.

Savory Spanish Potatoes with Garlic, Paprika, and Herb Garnish Recipe

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★★★★★

4.9 from 120 reviews

• Author: Julian
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Savory Spanish Potatoes is a flavorful and hearty dish featuring crispy golden potato slices cooked with aromatic onions, garlic, and a smoky paprika sauce, simmered in vegetable broth for a rich, comforting finish. Perfect for home cooks looking for a satisfying vegetarian main or side, this recipe combines simple ingredients with traditional Spanish-inspired flavors in just 45 minutes.

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Ingredients

Scale 1x2x3x

Potatoes and Coating

• 2 medium-sized Yukon Gold Potatoes
• 1/4 cup All-Purpose Flour (or gluten-free flour)
• 2 Cage-Free Organic Eggs
• Sea Salt & Black Pepper (to taste)

For Sauté and Sauce

• Extra Virgin Olive Oil (or any vegetable oil)
• 1/2 Onion, finely diced (red onion optional)
• 3 cloves Garlic, minced
• 1/2 tsp Sweet Smoked Spanish Paprika
• 1 tbsp Corn Starch (or substitute all-purpose flour)
• 1/2 cup White Wine (or broth/white grape juice for alcohol-free)
• 3 cups Vegetable Broth (or chicken/beef broth)
• Handful Fresh Parsley, chopped (or cilantro or other herbs)

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Instructions

1. Prepare Potatoes: Slice the Yukon Gold potatoes into 1/4 inch thick rounds to ensure even cooking and a tender yet crispy texture.
2. Make Coatings: In one bowl, whisk together the cage-free organic eggs with sea salt and black pepper. In another bowl, combine all-purpose flour with salt and pepper to season the flour mixture evenly.
3. Coat Potatoes: Dip each potato slice first into the flour mixture coating it thoroughly, then into the egg wash, allowing any excess to drip off so the coating isn’t too thick.
4. Fry Potatoes: Heat extra virgin olive oil in a pan over medium heat. Fry the potato slices in batches for about 3 minutes on each side or until they are golden brown and crispy, then remove and set aside.
5. Sauté Onions and Garlic: Using the same pan, add diced onions and minced garlic and sauté for approximately 3 minutes until the onions become translucent and fragrant.
6. Make the Sauce: Mix corn starch and smoked paprika together, then pour in the white wine, whisking continuously until the mixture forms a thick sauce to coat the potatoes.
7. Simmer Potatoes: Place the fried potatoes back into the pan and pour the vegetable broth over them. Cover and simmer on medium-high heat for about 25 minutes or until most of the broth has been absorbed, infusing the potatoes with rich flavor.
8. Garnish and Serve: Remove from heat and sprinkle freshly chopped parsley over the top. Serve the Spanish potatoes hot directly from the pan for a rustic and comforting meal.

Notes

• For a vegan version, omit eggs and replace with plant-based milk and use gluten-free flour if needed.
• Regular paprika can be used if sweet smoked Spanish paprika is unavailable, though smokiness will be less pronounced.
• White wine can be substituted with broth or white grape juice to make the dish alcohol-free.
• Be cautious when frying to avoid overcrowding the pan, which prevents potatoes from becoming crispy.
• This dish pairs well with a simple green salad or crusty bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Spanish

Keywords: Spanish potatoes, fried potatoes, smoked paprika, vegetarian Spanish recipe, savory potatoes, home cooking, Yukon Gold potato recipe, sautéed onions and garlic