The BEST-EVER Boiled Potatoes | Spanish Patatas Hervidas Recipe

Looking for the best-ever boiled potatoes that are bursting with flavor and have a melt-in-your-mouth texture? Look no further than our Spanish Boiled Potatoes, also known as Patatas Hervidas con Pimentón y Azafrán.

In just 40 minutes, you can have a delicious side dish that pairs perfectly with any meal, from breakfast to dinner. These potatoes are best made using waxy varieties such as new potatoes, Yukon gold, golden delight, or red potatoes, as they hold their shape better when boiled.

Try serving them alongside garlic, fried eggs, or grilled fish for a perfect combination of flavors. Don't wait, try our recipe today!

Instruction

1. Finely chop the onion, roughly chop the garlic, and cut the potatoes (peeled) into large pieces that are 2 inches (5 cm) thick.
2. Heat a large frying pan or stock pot over medium heat, and add olive oil.
3. After a couple of minutes, add the onion and garlic to the pan with the olive oil. Once the onion becomes translucent after about 4 minutes, add the chopped potatoes, paprika, saffron, and a generous pinch of sea salt and black pepper. Mix everything together and then add enough water to just barely cover the potatoes. Add a sprig of fresh rosemary, and turn up the heat to high.
4. Once the water boils, place a lid on the pan and reduce the heat to low-medium. Simmer for 20-25 minutes, or 'until the potatoes are just cooked through (you can test them with a toothpick).
5. Transfer the boiled potatoes to a large serving dish, pour any remaining liquid over them, and garnish with fresh rosemary. Enjoy!