Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!