Paprika Potatoes – I Heart Vegetables

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These paprika potatoes are simple, savory, and so delicious! Baby red potatoes are simmered in spices until tender for an easy, tasty side dish!

If you’re looking for a side dish that’s both easy and flavorful, these paprika potatoes are perfect. The smoked paprika gives them a warm, slightly sweet depth of flavor, while the garlic and shallot add richness. Everything comes together in one pan, making cleanup easy and the results are deliciously impressive. I based this recipe on this one from America’s Test Kitchen, but I significantly reduced the oil and kept it vegetarian. I’m so happy with how this turned out!

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Ingredients & Substitutions

  • Baby red potatoes: These hold their shape beautifully while cooking and have a naturally creamy texture. You can also use larger red potatoes, but you’ll need to cut them into bite-sized pieces so they cook evenly.
  • Olive oil: A little olive oil helps soften the shallot and garlic while infusing the potatoes with richness and flavor. Any neutral cooking oil will work if you prefer.
  • Shallot: Shallots add a mild, slightly sweet flavor that balances the smoky paprika perfectly. If you don’t have a shallot on hand, use half a small yellow onion — it makes a great substitute!
  • Garlic: Fresh garlic is essential here. It adds the savory backbone that ties everything together. If you’re short on time, you can use pre-minced garlic from a jar, but fresh cloves give the best flavor.
  • Smoked paprika: This is the ingredient that makes the dish shine. It gives the potatoes their warm, red color and adds a subtle smokiness that’s both comforting and crave-worthy. Regular paprika can work in a pinch, but it won’t have the same depth.
  • Vegetable broth: Simmering the potatoes in vegetable broth keeps them tender and infuses them with flavor as they cook. Choose low-sodium broth so you can control the seasoning to your liking.

How to Make Paprika Potatoes

Cook the chopped shallot about 5 minutes. Stir in garlic and paprika and cook for about 30 seconds.
Add the potatoes, broth, and salt. Bring to a boil, then reduce the heat to medium-low and cover. Cook for 12–15min until tender.
Remove the lid, increase heat to medium, and cook for another 5–8 minutes, stirring occasionally, until the liquid evaporates.

How to Serve

These potatoes pair perfectly with just about everything, from tempeh sandwiches to lentil tacos. Try them alongside tofu tacos, veggie burgers, or a colorful salad. If you want to bump up the flavor, try adding a drizzle of cilantro sauce!

How to Store & Reheat

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm them in a skillet over medium heat until hot, or microwave for one to two minutes. If they seem dry, add a splash of vegetable broth or a drizzle of olive oil before reheating.

Frequently Asked Questions

Can I use regular paprika instead of smoked paprika? You can, but the flavor will be milder and less complex. If possible, stick with smoked paprika for the best flavor.

Can I make these ahead of time? I recommend serving these right away for the best flavor. But if you need to make them in advance, you can cook the potatoes through the simmering step, then refrigerate them. When you’re ready to serve, reheat in the skillet in a little additional olive oil and cook until warm.

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Description

These paprika potatoes are simple, savory, and so satisfying! Baby red potatoes are simmered in spices until tender for a delicious and easy side dish!

  • 1 1/2 lbs baby red potatoes, halved
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 cup low-sodium vegetable broth
  • 1/4 teaspoon salt
  • Parsley for garnish (optional)
  1. Place the cut potatoes in a colander and rinse under cold water until water runs clear, about one minute.
  2. Heat the olive oil in large nonstick skillet over medium heat for 30 seconds.
  3. Add shallot and cook until softened, about 5 minutes.
  4. Stir in the garlic and paprika and cook until fragrant, about 30 seconds.
  5. Add the potatoes, broth, and salt and bring to boil.
  6. Reduce heat to medium-low and simmer, covered, until potatoes are just tender, 12 to 15 minutes.
  7. Remove the lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes. If the pan gets too dry and the potatoes aren’t cooked all the way through, add a splash of water and continue to cook until tender.
  8. Add additional salt to taste if needed and sprinkle with fresh parsley