Spanish-Style Savory Potatoes
The aromas that come from this dish while it is baking will make mouths water. The combination of tarragon, paprika and vinegar, with the potatoes and cheese, results in a delicious side that will soon become a favorite.
6 cups potatoes, peeled and cubed
4 cups chicken broth
2 cups onions, thinly sliced
2 tbsp. garlic, chopped
4 tbsp. Spanish olive oil, divided
2 tbsp. Spanish paprika
3 tbsp. Spanish sherry vinegar
1 tbsp. fresh tarragon, chopped
1⁄4 cup bread crumbs
1⁄4 cup Manchego cheese, grated
Parsley, if desired, for garnish
1. In a saucepan, bring potatoes and broth to a boil. Reduce heat and cook, covered, until potatoes are tender, about 15 min. Drain potatoes, reserving 1 cup of broth.
2. In a large skillet over medium heat, sauté onions and garlic in 2 tbsp. oil for 5 min. Add paprika and season; cook another 5 min. until onions are tender. Add vinegar, tarragon and reserved broth; bring to a boil. Stir in potatoes and remove from heat.
3. Transfer mixture to a lightly oiled baking dish. In a medium bowl, combine breadcrumbs, cheese and remaining 2 tbsp. olive oil. Sprinkle over potatoes and bake at 400° F until top is brown and cheese is melted, approx. 25 min. Garnish with parsley, if desired.