Spicy Potatoes (Edit recipe)

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Spicy potatoes with paprika, tomato, and chicken stock echo the rustic charm of French country cooking. In this hearty variation, potatoes are gently braised in a fragrant blend of paprika, ripe tomatoes, and rich chicken stock, soaking up layers of smoky, tangy, and savory flavor

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

10

Serves: 6

Ingredients

potatoes (peeledpotatoes (peeled
Tomatoes (peeledtomatoes (peeled
.333 cup Chicken Stock
unsalted butterunsalted butter
1 cup Yellow Onion, chopped
1 Garlic, clove, chopped
2 tsp Paprika, hot (add more if you like it spicier)
1 Bay Leaf
1 sprig Thyme, (a couple of sprigs), fresh
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 F
In a pan large enough to hold the potatoes, melt half of the butter and sautu00e9 the chopped onions and garlic over medium heat. Once the onions are translucent, add the paprika and mix well. Remove from the heat.
Add the smashed tomatoes, potato slices, salt, and pepper to the onions and mix well so that every piece of potatoes is well seasoned.
Add the potatoes to a baking dish and arrange the rounds in a slightly overlapping pattern, with the smashed tomatoes between layers.Drizzle with the chicken stock and tuck the bay leaf and the thyme between the potato layers.
Cut the remaining butter into small pieces and spread them evenly over the potatoes.
Bake for about 1 hour and 30 minutes. The chicken stock needs to be absorbed, and the potatoes should be soft when pierced.
Remove the bay leaf and fresh thyme and serve.

Notes

I highly recommend using a mandoline to slice the potatoes. The evenness of each slice is the key to success for this dish. A single layer with slight overlapping is recommended. When you increase the amount of servings, use a larger gratin dish. Do give yourself time for the baking, I know it can seem long, but trust me, it is worth it. Since moving it into a serving dish is somewhat tricky, use a dish you love to have on your table, which can go from oven to table. This is one of those dishes where I do not mind having leftovers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	452
Fat:	32 g
Carbohydrates:	32 g
Protein:	18 g
Cholesterol:	80 g
Sodium:	73 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.