3 or 4 large potatoes
3 tbsp chopped garlic
1 large onion
6 tbsp extra virgin olive oil
1 tsp bittersweet pimentón de la Vera (smoked Spanish paprika)
3 tbsp rosemary
Peel and dice the potatoes. In an earthenware dish, fry the finely chopped onion and garlic with the rosemary in a little olive oil until golden. Add the potatoes and toss mixture in the oil.
Add the pimentón and enough water to cover the ingredients. Simmer until the potatoes are cooked.
Can be served with meats and covered in your favorite dressing.
Recipe courtesy of Spain GourmeTour magazine.