Creamy Paprika Potatoes
These Creamy Paprika Potatoes are a rich, flavorful side dish that combines tender potatoes with a velvety, smoky paprika-infused sauce. The combination of butter, cream, and a hint of garlic makes them irresistibly comforting, while the paprika adds depth and warmth. Perfect alongside grilled meats, roasted vegetables, or as a stand-alone dish, these potatoes are a crowd-pleaser for any occasion.
Ingredients
(Serves 4-6)
For the Potatoes:
2 lbs baby potatoes (or Yukon Gold, diced into bite-sized pieces)
1 teaspoon salt (for boiling water)
1 tablespoon butter (or olive oil, for a lighter version)
For the Creamy Paprika Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
½ cup chicken broth (or vegetable broth for vegetarian)
1 teaspoon smoked paprika (or sweet paprika for a milder flavor)
½ teaspoon paprika (for extra depth)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme (optional, for an herby touch)
½ teaspoon red pepper flakes (optional, for a slight kick)
¼ cup grated Parmesan cheese (optional, for extra creaminess)
1 tablespoon fresh parsley, chopped (for garnish)
Time required:
Total Time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Instructions
Step 1: Cook the Potatoes
1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until fork-tender, about 12-15 minutes.
3. Drain and set aside.
Step 2: Make the Creamy Paprika Sauce
1. In a large pan, melt butter over medium heat.
2. Add onion and saute for 3-4 minutes, until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream and broth, stirring well.
5. Add smoked paprika, paprika, salt, pepper, thyme, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
Step 3: Combine & Finish
1. Add the cooked potatoes to the sauce and gently stir to coat.
2. Mix in Parmesan cheese (if using) and let the sauce thicken for 2 minutes.
3. Remove from heat and garnish with fresh parsley.
Step 4: Serve & Enjoy!
1. Serve warm as a side dish with grilled meats, fish, or roasted veggies.
Nutritional Information
(Per Serving, Approximate for 1 cup of potatoes)
Calories: 280 kcal
Protein: 4g
Carbs: 30g
Fat: 16g
Fiber: 3g
Sugar: 2g
Sodium: 300mg
Notes & Tips
Make it dairy-free: Use coconut cream and olive oil instead of heavy cream and butter.
Want more heat: Increase the smoked paprika or add cayenne pepper.
For extrarichness:For extra richness add crisp bacon bits before serving.
Meal prep tip: Reheat gently over low heat or add a splash of broth to loosen the sauce.
Serving suggestion: Goes well with steak, roasted chicken, or grilled shrimp.
Questions & Answers
Q: Can I use another type of potato?
A: Yes! Yukon Gold or red potatoes work best, but Russet potatoes may fall apart more easily.
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth.
Q: Can I make this in the oven?
A: Yes! Mix the boiled potatoes with the sauce, transfer to a baking dish, and bake at 375°F (190°C) for 10-15 minutes.
Q: What can I use instead of heavy cream?
A: Half-and-half, whole milk, or a mix of Greek yogurt and milk for a lighter version.
Q: Can I use sweet potatoes?
A: Yes! The smoky paprika pairs well with the natural sweetness of sweet potatoes.
This Creamy Paprika Potatoes dish is rich, smoky, and absolutely comforting a perfect side dish in just 35 minutes!
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