Paprika Potatoes : World Spice Merchants

Paprika Potatoes

Smoked paprika is nothing less than a culinary magic trick- adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this ...

is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below!

"Smoked paprika, also known as pimentón, has finally reached mainstream status in the spice world, and not a minute too soon. Made from pimento peppers that have been dried or smoked over a fire, this spice imparts a robust smoky flavor. As a hearty side, this dish pairs well with your favorite sausages, pork loin, or any grilled meat. Leftovers are delicious with eggs in a breakfast burrito or scrambled into a breakfast hash."

Ingredients

6 tablespoons extra-virgin olive oil, butter, or coconut oil
1 large or 2 small yellow onions, diced (about 2 cups)
6 medium unpeeled red potatoes, cut into medium dice (about 3 cups)
1/2 teaspoon

Paprika - Hungarian

Paprika - Hungarian

This classic spice is sourced only from Hungary, and is the finest quality paprika available on the market. The rich mild base flavor is strong and pure- and we guarantee you'll find...
1/2 teaspoon

Paprika - Smoked - Sweet

Paprika - Smoked - Sweet

Smoked paprika is nothing less than a culinary magic trick- adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this ...
1/2 teaspoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1 teaspoon freshly ground

Peppercorn - Black - Vietnamese

Peppercorn - Black - Vietnamese

Vietnamese black pepper has a delightful flavor- peppery as pepper should be with a fresh layer of flavor on top. This peppercorn has a mellow complexity, with all kinds of playful f...
4 cups stemmed, thinly sliced kale (about 1/2 pound)
1 cup Caraway Kraut

Preparation

Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the potatoes and sauté, stirring every few minutes, until they’re tender, another 15 to 18 minutes.

Add the paprika, smoked paprika, salt, and pepper. Sauté until the spices are fragrant, about 1 minute. Add the kale and sauté until it’s just wilted but still vibrantly green, 2 to 3 minutes. Remove the pan from the heat and transfer the potato mixture to a large serving bowl.

Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and add it to the potatoes, tossing thoroughly to incorporate.

Serve immediately, while the potatoes are still warm.

Note:
Try soaking cubed potatoes in a bowl of water for an hour to help release the starches, which will help prevent sticking. Drain and lightly dry the potatoes with a towel before cooking.