Fingerling Potatoes Braised with Smoked Paprika

Recipe courtesy of:
Fatfree Vegan Kitchen
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Fingerling Potatoes Braised with Smoked Paprika

I buy fingerlings in bags that are made up of several different varieties and sizes, some two or three times larger than the smallest ones. To make sure they cook in the same length of time, I cut the largest ones in half width-wise.

olive oil spray
1 small red onion, minced (about 1/2 cup)
3 cloves garlic, minced
1 tablespoon tomato paste (I used double-strength, but regular will do)
1 teaspoon smoked paprika
1 pinch saffron (optional)
1 pinch cayenne pepper
1 1/2 pounds fingerling potatoes (or small red potatoes)
3 cups vegetable broth (Imagine No-Chicken preferred)
1/2 teaspoon salt (or to taste)
1 tablespoon fresh oregano leaves (optional)

Wash the potatoes and cut in half any that are significantly larger than the others.

Spray a Dutch oven lightly with olive oil. Over medium-high heat, sauté the red onion for about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste, spices, and potatoes and toss to coat. Stir in the vegetable broth, add salt to taste, and cover. Cook on low for about 25 - 30 minutes, until potatoes are tender.

Remove the cover and increase the heat. Cook, stirring regularly, until the broth has cooked down to a thick sauce. Add the oregano and toss the potatoes to coat with sauce. Enjoy!

Makes 4 servings. Per serving: 160 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 311mg Sodium; 4g Fiber. Weight Watchers Core / 2 Points.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.