| Preparation time | 10 min |
| Cooking Time | 25 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 lbs idaho potatoes, peeled2 tablespoons olive oil1 large onion, chopped2 -3 garlic cloves, minced1⁄2 teaspoon smoked paprikasalt and pepper
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Preparation
- Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
- Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil.
- Reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
- Remove from the heat and drain potatoes on paper towels.
- In a large saute skillet, heat olive oil over medium heat.
- Add the onions and saute until soft, about 3 minutes.
- Add the garlic and saute for 30 seconds.
- Add the drained potatoes and cook, turning, until browned on all sides, about 10 more minutes.
- The last few minutes, add the smoked paprika and mix.
- I like to get them nice and crispy on the outside. Enjoy!
Recipe & Photo Credit: Sharon123, food.com
Posted by: Eddy
Portuguese Tomato Rice
This is a simple Portuguese tomato rice recipe (Arroz Malandro), but you can use it as a base for fish rice, spare ribs, beans, etc.
| Level of Difficulty | Easy |
| Servings | 4 |
Carrot Rice
This simple carrot rice (arroz de cenoura) is is ideal to accompany a fish or a meat dish.
| Level of Difficulty | Easy |
| Servings | 4 |
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