We had some meatballs left over from yesterday, so I made some sautéed potatoes to go with them. Paprika adds an extra something.
I peel and cube potatoes and start to sauté them in extra-virgin olive oil in a frying pan. I find the new ceramic pans are good for potatoes. I add salt, lots of pepper and a good teaspoon of paprika, and continue to sauté over a medium flame for about 15 minutes. They are a nice addition to any meat dish, but I like them for supper too with a slab of cheese or some ham.
I don’t need to stir them constantly, but I do need to keep an eye on them! Today’s serving dish is from Augusta’s collection.