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.
1tablespoontomato pasteI used double-strength, but regular will do
1teaspoonsmoked paprika
1pinchsaffronoptional
1pinchcayenne pepper
1 1/2poundsfingerling potatoesor small red potatoes
3cupsvegetable broth
1/2teaspoonsaltor to taste
1tablespoonfresh oregano leavesoptional
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!