Ready In:


Good For:

Side, salad, vegetarian option.


  • 700g new potatoes (flour variety, not waxy)- washed
  • 2 onions-peeled
  • 3 cloves garlic-peeled and roughly chopped
  • 40ml olive oil
  • 20g butter
  • 2tsp smoked paprika
  • 1/4 tsp milled black pepper
  • 1/4 tsp fresh thyme-chopped
  • salt to taste

Step by Step Instructions

Step 1

It’s very important when selecting potatoes that you match the cooking method to the variety of potato. Using the wrong type produces a much inferior product let me tell you.

Try and use floury varieties for roasting, baking, frying, grilling, broiling and searing. 

Use the waxy varieties for wet methods of cookery: stewing, braising, boiling, steaming, poaching, and pot-roasting. 

Step 2

Lets begin by preheating the oven to 210°C.

Bring a medium pot of salted water to a boil and add the potatoes. Bring back to a boil and cook for 7mins, after which drain off in a colander but don’t run any cold water over them. Leave them in the colander while we cook the onions.


Step 3

Place a large frying pan (with an oven-proof handle) over a high heat and allow to heat for 1min. 

While the oil warms, lets chop the onions into a medium sized dice. Add olive oil to the pan and then the onions. Cook the onions for about 3mins or until lightly golden brown. 

Step 4

Cut each potato into 3-4 pieces. They don’t have to be the same size. Add them to the hot pan of golden onions. Stir through and then add smoked paprika, garlic, thyme, pepper and a little salt to season.

Stir the ingredients together, add butter to the pan, and place onto the top shelf of your preheated oven. 

Step 5

The potatoes should take between 15-20mins to cook, be golden and crunchy, and have that smoky smell and taste.

DO NOT STIR THE POTATOES DURING BAKING. This is very important and I’ve compared stirring and not, and believe me it makes a massive difference. 


Step 6

Once the potatoes are golden brown, they’re ready to serve. I absolutely love eating these potatoes with hot egg dishes like eggs Benedict, omelette, corned beef hash, poached and fried eggs. The list goes on. 

Step 7

An alternative suggestion is to serve this as a warm salad. A couple of ideas off the top of my head……..Smoked paprika potatoes with crumbled feta, cherry tomatoes, black olives, preserved lemon and rocket leaves.

Smoked paprika potatoes with pureed lentils, curried chick peas, cumin and a cucumber yoghurt and olive oil dressing. 

Step 8

If you make up this dish we would love to see your creations. Hashtag #familykitchenwithmark and post your delicious potato dish. 

For the love of good food. 

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