Ingredients
- Olive oil spray, if needed
- 1 small red onion, minced (about 1/2 cup)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste (double-strength is good, 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)
Directions
Wash the potatoes and cut in half any that are larger than the others. If necessary, spray a Dutch oven lightly with olive oil (not needed for non-stick cookware). Over medium-high heat, sauté the red onion for about three 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 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!