Name: Paprika Potatoes
Yield: 4 servings
Ingredients: 1 ½ pounds potatoes (any type), chopped into 2 inch pieces; 2 tablespoons + 1 teaspoon kosher salt, divided; 1 medium white onion, peeled and roughly chopped; ⅓ cup schmaltz, vegetable or other cooking oil; 1 tablespoon paprika or more to taste; ½ teaspoon ground black pepper

Ingredients

4 servings

1 ½ pounds potatoes (any type), chopped into 2 inch pieces
2 tablespoons + 1 teaspoon kosher salt, divided
1 medium white onion, peeled and roughly chopped
⅓ cup schmaltz, vegetable or other cooking oil
1 tablespoon paprika or more to taste
½ teaspoon ground black pepper

SidesKosher for PassoverGluten FreeVegetarianVeganQuickEasy

Preparation

Step 1

Preheat the oven to 400F.

Step 2

Boil potatoes in a large pot of water with 2 tablespoons salt until fork tender, about 10 to 12 minutes.

Step 3

Heat schmaltz or oil in a cast iron pan on medium low.. Add the onion, salt and pepper into the schmaltz or oil and saute until translucent and soft, about 20 to 25 minutes. Add paprika and stir to make sure all onions are coated and cook for another minute. Add par-boiled potatoes to the pan with onions. Gently crush the potatoes into smaller pieces with a fork. Stir the onions and potatoes while cooking.

Step 4

Place the pan in the preheated oven for 15 to 20 minutes until golden brown.

Step 5

Season the roasted potatoes and onions with additional salt and pepper to taste if needed. Stir the potatoes and onions to coat well with the fat.

Step 6

Serve hot.

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