1 pounds baby red potatoes, scrubbed and halved (quartered if large)
3 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
2 teaspoons smoked paprika, divided
1 cup chicken broth
salt and pepper
2 tablespoons finely chopped fresh parsley
1. Heat 1 tablespoon oil over medium heat until hot. Add onion and cook until softened, about 5 minutes. Stir in the garlic and 1 teaspoon paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 teaspoon salt and bring to a boil.
2. Reduce heat to medium-low and cook, covered, until the potatoes are just tender, 12-15 minutes. Remove the lid and increase the heat to medium. Cook, stirring occasionally, until the liquid evaporates, 5-8 minutes.
3. Whisk remaining 2 tablespoons oil and 1 teaspoon paprika in a small bowl. Add the mixture to the pan and cook, stirring occasionally, until the potatoes are deep golden brown, about 5 minutes.
4. Season with salt and pepper, and sprinkle with parsley to serve.
Makes 4-6 servings.