Paprika de papa (Paprika Potatoes)

Potatoes make such a wonderful comfort food - and potatoes and paprika are a match made in heaven! This recipe is very simple, and although it's part of Costa Rican Food month, I'm sure that similar dishes are cooked in many other countries all over the world. Because it's just a winning formula.

Although simple and easy to make - these potatoes just knocked my metaphorical socks off. This is a recipe which will go in your regular rotation, it's been added to mine. I plan to make this again and again and again!

This basic recipe can also be slightly adapted to your mood. If you want a bit of heat add some more hot paprika, if you want that smoky taste, add a bit of smoked paprika. You could also add cumin or even lemon juice for a bit of sour tang. So many possibilities! But try the original recipe first, then you can play around with it. Serve with corn tortillas and chopped fresh coriander. 

Ingredients

5-6 large potatoes

5 cloves garlic

4 tbsp olive oil (you'll need a bit more if you aren't using a non stick pan)

1 1/2 tsp sweet paprika

1/2 tsp salt

1 pinch hot paprika (optional)

1 tsp sugar

Cracked pepper to taste.

Fresh coriander, to serve

Corn tortillas, to serve

To Make

1. Peel and cube the potatoes. Peel and slice the garlic.

2. Heat the olive oil in a large frypan (I highly recommend non stick)

3. Add the potatoes, garlic, paprika, salt, sugar and pepper.

4. Fry on a medium heat for 10-15 minutes, or until the potatoes are tender. Stir often to avoid sticking to the pan.

5. Serve in corn tortillas topped with fresh coriander.

Serves 4.

This month I'm featuring lots of delicious food from Costa Rica.

Check out my other recipe posts:

Resbaladera (Rice & Barley Milk Drink)

Orange & Passion Fruit Pudding (Atol de Naranja)

Chayote con Maiz (Chokoes and Corn)

Home Made Salsa Lizano 

Arroz con Leche (Rice Pudding)

Gallo Pinto (Beans and Rice)

Hearts of Palm Salad with Lime Coriander Dressing

Mushroom Ceviche