Fingerling potatoes are braised in a broth flavored lightly with tomato and saffron and heavily with smoked paprika, becoming a thick, smoky sauce.
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
- 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
- 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!
Nutritional info is approximate.
AnonymousSeptember 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.
dinnerwareDecember 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!
DanaDecember 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.
Farrah PileggiOctober 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!
SandiSeptember 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.
Susan VoisinSeptember 10, 2013 at 3:05 pm
Sure, I think purple potatoes would be great–and an interesting color combination.
julieSeptember 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!
Susan VoisinSeptember 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.
HeidiSeptember 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!
Kerstin RoseeNovember 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
PatrickFebruary 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.
JulieAugust 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.