Paprika Smashed Potatoes

The two-step process for cooking baby potatoes allows the insides of the smashed potatoes to absorb the color and savory flavor of the paprika- seasoned chicken stock. Photo credit: Iain Bagwell

Serves: 6
10 mins Prep time 25 mins Cook time
10 mins Prep time
25 mins Cook time
  • Place potatoes and salt in large saucepan. Add water to cover. Bring to boil on high heat. Reduce heat to low; simmer 15 to 20 minutes or until potatoes are very tender when pierced with a fork. Drain potatoes. Let stand until cool enough to handle.

  • Place potatoes in single layer on large cutting board. Smash each potato with back of spatula, bottom of mug or small pan, or meat pounder. Set aside.

  • Heat butter and oil in same saucepan on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Sprinkle with smoked and hot paprika; cook and stir 15 seconds. Add 1/2 cup of stock and potatoes. If stock is absorbed immediately, add remaining 1/2 cup stock. Reduce heat to low; cover and simmer 5 minutes for stock to be absorbed and flavors to meld. Stir before serving. Sprinkle with chives.

Nutrition information

Nutritional Information coming soon!