Did you know the third Thursday of June is World Tapas Day? I’m going to show you how to prepare potatoes with smoky paprika as served by a bar which has become one of our frequent stops. The potatoes are warm, fluffy and so tender you can cut them with a fork. You can eat them on their own or serve them as a side. At the bottom of the post you’ll find links to more tapas so you can prepare a spread that will leave everyone happy.

Whether you bake or boil the potatoes is up to you. Jacket potatoes like russets become very fluffy when baked while thin skinned white and red potatoes do well boiled. All purpose varieties can go either way. The advantage with baked potatoes is they usually keep their texture as they cool to room temperature. I’ve found that after boiled potatoes cool down they become starchy…which makes them nice for frying, not as nice for this dish. No matter which potato or preparation you choose you’ll want to cook the potatoes with the skins on. I protect my hands with a kitchen towel while peeling them. The skins slip off fairly easily.

Potatoes with Smoky Paprika

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: LydiaF

Ingredients

1 medium to large potato per person plus one more; baked or boiled with the skins on, then peeled.
Your favorite extra virgin olive oil
Smoky paprika to taste your choice of sweet or hot
Salt and pepper to taste

Instructions

Wash the outside of the potatoes then cook them until easily pierced with a fork. Mine took a good 20 minutes once the water came to a boil. Baking takes 45 minutes or more.
Drain if needed, then using a kitchen towel to protect your hands, peel the potatoes and cut them into large chunks.
Arrange on a plate and drizzle with olive oil. Season with salt, pepper and paprika as desired.

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We like to serve our potatoes with a bold red wine and crusty bread to mop up all the oil and spices. In the photo they were served with tomatoes Jarra Marra. Served together it makes a nice meal.

Are you interested in making your own tapas spread? I have lots of little plates on the blog. Below you’ll find a few that are veggie centric. A common practice is to serve a bunch of these plates and a selection of grilled meats, sausages and seafood. Serve everything buffet style let your guests serve themselves. Supplement your table with bowls of olives, marcona almonds and sliced cheeses. Don’t forget the bread and your favorite wines!

Click or touch the photo to go to the recipe.