• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Fingerling Potatoes Braised with Smoked Paprika

September 10, 2008 By Susan Voisin 14 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Share on Facebook

Fingerling potatoes are braised in a broth flavored lightly with tomato and saffron and heavily with smoked paprika, becoming a thick, smoky sauce.
Fingerling Potatoes Braised with Smoked Paprika

I love fingerling potatoes. Their small size and elongated shape just scream cute, and since their skin is thin and tender, they look and taste great in dishes that use them whole. But besides being adorable, they cook up soft and creamy, without falling apart or splitting like new potatoes or Yukon golds, in less time than it takes to cook most other potatoes.

Fingerlings make great oven fries–just cut them in half lengthwise, arrange them on a baking sheet covered with parchment paper, and bake them at 400F until they’re done–but I’ve found that braising in a seasoned broth works really well with them; they seem to suck the flavors right up, resulting in potatoes that are seasoned all the way through, not just on the surface.

In this side dish, I braised the fingerlings in a broth flavored lightly with tomato and saffron and heavily with smoked paprika. (Saffron is expensive, and since it lends a very light taste to this dish, you can leave it out or, if you like, reduce the paprika to about half, allowing the saffron a little more room to shine.) Once the potatoes were done, I let the broth cook down to a thick, smoky sauce that’s punctuated by the flavor of fresh oregano.

Served with sundried tomato and basil omelettes (made easily in my new George Foreman grill) and a crisp, green salad, these rich-tasting potatoes were absolutely delicious. E declared them “kid-friendly, even if they’re not French fries.”

 

Fingerling Potatoes Braised with Smoked Paprika

Braised Fingerling Potatoes
5 from 5 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

Fingerling Potatoes Braised with Smoked Paprika

Fingerling potatoes are braised in a broth flavored lightly with tomato and saffron and heavily with smoked paprika, becoming a thick, smoky sauce.
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.
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 4
Author Susan Voisin

Ingredients

  • 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
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon fresh oregano leaves optional
Prevent your screen from going dark

Instructions

  • Wash the potatoes and cut in half any that are larger than the others.
  • Heat a Dutch oven 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!
Nutrition Facts
Fingerling Potatoes Braised with Smoked Paprika
Amount Per Serving (1 serving)
Calories 160 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 311mg14%
Carbohydrates 36g12%
Fiber 4g17%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Share by Email

Filed Under: Recipes, Side Dishes Tagged With: Eat-to-Live, Gluten-free, Potato Recipes

Sign up for our newsletter for updates on recipes and more!

Previous Post: « Desserts Magazine Vegan Edition
Next Post: Gluten-Free Pumpkin Waffles »

Reader Interactions

Comments

  1. Anonymous

    September 22, 2009 at 8:34 am

    I loved this recipe! I substituted new potatoes (had to use them up) but it still came out smoky and complex. People trying this recipe might want to remember to bring the broth to a boil before covering the pot, and THEN lower the heat and let it simmer. Also, you don't need a dutch oven for this recipe as it never goes into the oven.

    Reply
  2. dinnerware

    December 15, 2009 at 10:53 am

    Had I stumbled across this great recipe a month ago, I would have tried these out sometime during the Thanksgiving weekend…….however, this will make it into my kitchen sometime over the upcoming holidays! Thanks!

    Reply
  3. Dana

    December 20, 2010 at 11:00 am

    Wonderful recipe Susan!

    I’ve made it 7 times now, and each time I seem to love it even more. The smoked paprika adds just the perfect touch of smokiness to the faux chicken broth, and the red onion has the perfect “bite”.

    Thank you so much.

    Reply
  4. Farrah Pileggi

    October 25, 2011 at 6:58 pm

    I just made these tonight and they are SO GOOD! Not only does my house have this delicious, smoky aroma wafting through, these potatoes are so good they could be my main course!

    Reply
  5. Sandi

    September 10, 2013 at 2:51 pm

    Susan, do you think this would work with purple potatoes? I have some that I need to use up.

    Reply
    • Susan Voisin

      September 10, 2013 at 3:05 pm

      Sure, I think purple potatoes would be great–and an interesting color combination.

      Reply
  6. julie

    September 10, 2014 at 2:58 pm

    Do you think I could leave the tomato paste out (or substitute something for it)? We have a bad tomato allergy in our family. But these look DELICIOUS!

    Reply
    • Susan Voisin

      September 10, 2014 at 5:40 pm

      I’m not sure what you could substitute for it because it carries a lot of flavor. Plus, it also helps thicken the sauce, so I’m not sure it would be a sauce with anything else, but maybe you can think of something.

      Reply
      • Heidi

        September 11, 2014 at 11:17 pm

        I’m allergic to tomatoes and sometimes I’ve used other vegetable purees (usually pumpkin, butternut or carrot) if tomato is supposed to be a thickener. Part of the tomato is the acid flavor so I tend to supplement with a dash of citrus juice or vinegar. Other ideas are ones I’ve not tried yet, but tamarind keeps coming up as suggestions from other veggie friends. Have fun!

        Reply
  7. Kerstin Rosee

    November 9, 2014 at 1:53 pm

    Holy guacamole! Just made these and they were amazing! I think they’ll become a family favourite. I was a bit nervous because it took my broth ages to thicken into a nice gloop, but in the end it was pure creamy heaven. Thank you <3

    Reply
  8. Patrick

    February 17, 2015 at 7:51 pm

    Fantastic! This dish is the best new recipe I’ve tried in quite some time. It’s a new favorite that will be made over and over again.

    Thank you so very much for posting it.

    Reply
  9. Julie

    August 7, 2020 at 1:41 pm

    The most important part of this story is that my husband, a carnivore, ate my last vegan stuffed cabbage roll (a big win!) I use the Dreena No Fu Love Loaf recipe plus brown rice for the filling, Since it is the end of our grocery week, I had fewer options for lunch than normal, and I wanted something warm. I had a half pound of small potatoes left over from another recipe, so this recipe to the rescue! I used 1/3 of everything except the stock, of which I used 2 cups. Delicious as usual.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2024 · Susan Voisin · Privacy Policy· Log in