Extremadura Mashed Smokey Potatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For Spanish tapas challenge; has paprika and onions. Ingredients:
2 lbs potatoes, peeled and cubed |
1 dried ancho chile |
1 bay leaf |
1/4 cup olive oil |
1 onion, minced |
4 garlic cloves, crushed |
2 teaspoons paprika |
Directions:
1. Cook potatoes in a pot of water with dried ancho chili and bay leaf; bring to a boil and cook 20 minutes.
2. In a saute pan brown the onion slowly in the olive oil. The orginal recipe had a lot more oil; I scaled it back.
3. Add garlic and paprika last.
4. Drain potatoes, saving liquid; discard chili and bay leaf.
5. Add onion; mix and add a little water if needed.
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