1 pound or bag of baby potatoes

1 sprig of rosemary

1 sprig of thyme

2 cloves of smashed garlic

4 tablespoons butter

1 tablespoon hot Hungarian paprika

1 tablespoon smoked paprika

1 teaspoon ground coriander

1 cup of cherry tomatoes

salt and black pepper

1 tablespoon chopped cilantro


Bring to a boil about 4 cups of water. Submerge the potatoes in it. Add the crushed garlic, rosemary, thyme and 1/2 tablespoon of salt.

Boil the potatoes for 7 minutes or until just fork tender. Turn off the flame and place a lid on the pot leaving the potatoes to cool in there.

Prepare your paprika butter.

Add the butter to a sauce pan on the stove at medium heat. Once the butter is melted, sift in the paprika. Stir and let this continue to melt for about 2 minutes.

Remove from the heat and set aside for the paprika particles to settle to the bottom.

Heat the oven to 450 degrees.

Drain your potatoes. Using the back of a spoon, gently smash each potato until it is almost flat. Place the smashed potatoes on a large baking sheet along with the cherry tomatoes.

Sprinkle with salt, black pepper and ground coriander.

Place in the oven to bake for 20 minutes.

Strain off the paprika butter while the potatoes are baking. Only the clear paprika butter you want not the dregs at the bottom of the pan.

Once the potatoes are down, place it in a bowl and pour the paprika butter over it and gently toss to coat.

Sprinkle on chopped cilantro.





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