Ever learn about something you think is new and novel only to discover that pretty much everyone already had tried/loved/adored that thing ages ago? That’s how I feel about smoked paprika. It’s a spice that I had eaten many times but never identified, and had never cooked with until a few months ago.

Now I put it in everything savory and spicy. This weekend I made some fried potatoes for Sunday recovery, er, brunch, and they were just screaming for a nice dusting of smoked paprika. Complimented by nothing more than some garlic and onions, salt, and ground black pepper.

Saute the onions and garlic in a little olive oil in a large non-stick pan or seasoned cast iron skillet. Add your potatoes and ensure that you are on medium heat. Stir-fry these for approximately 30 minutes, or until they are soft on the inside and brown on the outside.

Add a few tablespoons of smoked paprika (see how pretty it is?) and stir until the pieces are evenly coated. Add salt and pepper to taste and serve. Ketchup, is fine if you are a ketchup person, but these are so flavorful it is not a necessity.

Smoked Paprika Potatoes

4 medium to large sized russet gold potatoes (1 potato per serving) cubed (roughly)

1 medium yellow onion, chopped

3 cloves garlic, minced

olive oil

salt and ground black pepper

2 tablespoons smoked paprika