Portuguese Shepherd's Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 750 g potatoes, peeled and in one inch dice
• 2 tablespoons extra virgin olive oil
• 3 tablespoons finely chopped garlic
• 1 large onion, finely chopped
• 3 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary, crumbled
• 1 teaspoon pimenton smoked paprika, to taste
• water, as needed

Recipe

• 1 heat the oil in a non-stick frying pan large enough to hold the potatoes in one layer.
• 2 fry the onion and garlic, along with the rosemary until the onion is golden (but do not burn the garlic).
• 3 add the pimenton, mixing well.
• 4 add the potatoes and mix, insuring that they become covered with the onion mixture.
• 5 add just enough water to cover the potatoes.
• 6 put a lid on the frying pan and simmer until the potatoes are cooked, about 15 minutes; you may need to take the lid off for the last five minutes or so (and stirring as needed to prevent sticking) in order to evaporate all the remaining liquid.