Spicy Potatoes
This Spicy Potatoes dish is packed with flavor! Tender potatoes simmered in a rich, spicy broth will impress anyone at your table.
Servings: 4 servings
Ingredients
Ingredients
- 2 pounds potatoes peeled, sliced into rounds 1/8 inch thick, washed and dried on a towel
- 3 tomatoes peeled, seeded, and mashed
- 1 cup chicken stock
- 1 cup unsalted butter
- 1 cup yellow onion chopped
- 1 clove garlic chopped
- 2 teaspoons hot paprika (add more if you like it spicier)
- 1 bay leaf
- Salt and pepper to taste
Instructions
Cooking Instructions
- Start by peeling and slicing your potatoes into rounds that are about 1/8 inch thick. Wash them in cold water to remove excess starch and dry thoroughly on a towel.
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped onions and garlic, sautéing until translucent and fragrant, about 3-5 minutes.
- Sprinkle in the hot paprika, stirring well to coat the onions and garlic. Add the bay leaf and thyme, mixing everything together.
- Add the sliced potatoes to the skillet, tossing gently to coat. Pour in the chicken stock and add the mashed tomatoes. Stir to ensure the potatoes are submerged.
- Bring to a gentle simmer. Cover and cook for about 20-25 minutes, or until the potatoes are tender. Stir occasionally and check for seasoning.
- Once cooked, remove the bay leaf and thyme sprigs. Serve hot, garnished with fresh thyme or additional paprika if desired.
Equipment
- Large Skillet
- Sharp Knife
- Cutting Board
- Spatula or wooden spoon
- Measuring Cup and Spoons
- Lid
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with butter or olive oil to restore texture.
- For longer storage, freeze cooked potatoes in a freezer-safe container for up to 2 months.