Spanish Boiled Potatoes | Patatas Hervidas with Saffron

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 6 cloves garlic
• 2 1/4 lbs potatoes 1 kilogram
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/4 tsp saffron threads .17 grams
• 3 cups water 720 ml
• 2 sprigs fresh rosemary
• pinch sea salt
• dash black pepper

Instructions

1. 1

   Full of flavor – paprika + saffron = the Spanish magic touch

2. 2

   Simple ingredients – pantry staples with a gourmet feel

3. 3

   Versatile – works as a side for almost anything

4. 4

   Comforting – soft, buttery potatoes with a fragrant broth

5. 5

   Peel the potatoes and cut into chunky pieces (about 2 inches / 5 cm thick).

6. 6

   Chop the onion finely and roughly chop the garlic.

7. 7

   Heat a large pan or pot over medium heat and add the olive oil.

8. 8

   Sauté the onion and garlic for about 4 minutes, until the onion turns soft and translucent.

9. 9

   Stir in the potatoes, paprika, saffron, sea salt, and black pepper. Mix well so every piece is coated with flavor.

10. 10

    Pour in just enough water to barely cover the potatoes. Add the rosemary sprig.

11. 11

    Bring to a boil, then cover with a lid and reduce to low-medium heat. Let simmer 20–25 minutes, until the potatoes are tender (check with a toothpick).

12. 12

    Transfer the potatoes to a serving dish, spoon over any remaining broth, and garnish with fresh rosemary.

13. 13

    Serve warm with fried eggs, grilled fish, or as a rustic side to your favorite main dish.