Spicy potatoes with paprika, tomato, and chicken stock echo the rustic charm of French country cooking.
In this hearty variation, potatoes are gently braised in a fragrant blend of paprika, ripe tomatoes, and rich chicken stock, soaking up layers of smoky, tangy, and savory flavor. The result is a satisfying, elegant, earthy dish—perfect for a cozy dinner with a touch of Southern French flair.
In my world, potatoes are royalty, and I prepare them often. This recipe is inspired by a French classic that I have enjoyed tirelessly. It is the perfect party dish for all your summer parties, as it can be prepared early on and warmed up at the last minute.
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Since moving it into a serving dish is somewhat tricky, use a dish you love to have on your table, which can go from oven to table.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step, you will learn how to make this delicious spicy potato recipe.
- Pro Tips
- What dishes can you enjoy with this spicy potato recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this spicy potato recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Spicy Potatoes
Why you will love this recipe
Easy – Aside from slicing your potatoes evenly, this recipe is so easy to
Perfect side dish – for almost all your meats and poultry dishes. Potatoes are the most versatile vegetable on the planet. Alright, I may be a bit biased here as I just love them 🙂
Ingredients that can be easily found in your pantry – no extra trip to the grocery store with this recipe.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Potatoes – Yukon gold potatoes are used for this dish. Peel them and slice them into 1/8 of an inch with a mandoline if you can. You want the rounds to be all the same size to ensure an even cooking process.
Tomatoes – Peel them. Yes, you read it right, and with the tomato peeler, your life just improved. Remove all the internal seeds. You can save them for later use as they freeze well. Last, gently break them down. Mixed with the potatoes, they give a hint of acidity and bring a lot of savory flavor to this spicy potato recipe.
Chicken stock – is the liquid to cook your spicy potatoes in. It gives your dish an excellent, rich flavor. Do not substitute, or you will lose the flavor of this dish.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Yellow onion and garlic – add another layer of flavor to your potatoes, and since you cook them until translucent, they release a sweetness that balances with the spicy paprika.
Bay leaf – once in contact with the chicken stock, it releases an amazing savory aroma to your potatoes. It is a must!
Fresh thyme – a couple of sprigs and the faithful companion of most of your potato dishes.
Paprika – I use a mild paprika. However, feel free to use the spiciness that you like.
Salt and black pepper – seasoning that you will need
Equipment Needed
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Step by step, you will learn how to make this delicious spicy potato recipe.
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by preheating the oven to 375 F.
- Meanwhile, melt half of the butter in a pan large enough to hold the potatoes and saute the chopped onions and garlic. Once translucent, add the paprika, mix well, and remove from the heat.
- Toss the potatoes in the pan with the onions, the smashed tomatoes, potato slices, salt, and pepper. Mix well to season every piece of potato.
- Pour the potatoes into a baking dish and arrange the rounds on a single layer and slightly overlapping. Try to adjust the tomatoes between layers.
- Drizzle with chicken stock and tuck the bay leaf and the thyme between the potato layers.
- Cut the remaining butter into small pieces and scatter them evenly over the potatoes.
- Bake for about one hour and a half. Once the chicken stock is absorbed, the potatoes are soft when pierced with a knife.
- Remove the bay leaf and the thyme and serve.
Pro Tips
- I highly recommend using a mandoline to slice the potatoes. The evenness of each slice is the key to success for this dish.
- A single layer with slight overlapping is recommended. When you increase the amount of servings, use a larger gratin dish.
- Give yourself time for the baking, I know it can seem long, but trust me, it is worth it.
- Since moving it into a serving dish is somewhat tricky, use a dish you love to have on your table, which can go from oven to table.
What dishes can you enjoy with this spicy potato recipe?
From lamb to fish, this amazing spicy potato recipe will soon be your favorite.
Have fun trying out with your favorite burgers.
Variations and Substitutions
- Depending on how much heat you can handle, vary your paprika or cayenne pepper from mild to spicy to super hot. Just remember that the hotter the spicy you use, the more it will change the flavor of the other main ingredients, such as the potatoes and tomatoes. However, I do not recommend using red pepper flakes as it will not distribute the heat as intended.
- Russet potatoes can substitute the Yukon.
- Rich vegetable stock can be a substitute for chicken stock.
Storing and Reheating
This is one of those dishes where I do not mind having leftovers.
Store: Once your potatoes are completely cooled, either cover them with aluminum foil or place them in an airtight container and store them in the refrigerator for up to three days.
Reheat: Select the amount you want to warm and reheat in the oven at 300 F for 15 to 20 minutes or until heated.
Frequently Asked Questions
How can I spice up my potatoes?
You can spice up your potatoes with a combination of ingredients. The most common are garlic, herbs, paprika, chili powder, cayenne, salt, and pepper. Smoked paprika and zaatar are also often used.
What spices are good on roasted potatoes?
For roasted potatoes, classic spices include salt, pepper, garlic, and fresh herbs like rosemary, thyme and parsley.
What is the difference between a spud and a potato?
Spud is more of a casual or slang word for potato. Spud also refers to a digging tool used to remove potatoes from the ground. Aside from that, spud and potatoes are synonyms.
If you enjoy this spicy potato recipe, you may want to try my other recipes.
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Spicy Potatoes
Ingredients
- 2 pounds potatoes, peeled, sliced into rounds 1/8 inch thick, washed and dried on a towel.
- 3 tomatoes, peeled, seeded and mashed
- ⅓ cup chicken stock
- 1 cup unsalted butter
- 1 cup yellow onion, chopped
- 1 garlic clove, chopped
- 2 teaspoons paprika
- 1 bay leaf
- fresh thyme, a couple of sprigs
- salt and pepper
Instructions
- Preheat the oven to 375 F
- In a pan large enough to hold the potatoes, melt half of the butter and sauté the chopped onions and garlic over medium heat. Once the onions are translucent, add the paprika and mix well. Remove from the heat.
- Add the smashed tomatoes, potato slices, salt, and pepper to the onions and mix well so that every piece of potatoes is well seasoned.
- Add the potatoes to a baking dish and arrange the rounds in a slightly overlapping pattern, with the smashed tomatoes between layers.Drizzle with the chicken stock and tuck the bay leaf and the thyme between the potato layers.
- Cut the remaining butter into small pieces and spread them evenly over the potatoes.
- Bake for about 1 hour and 30 minutes. The chicken stock needs to be absorbed, and the potatoes should be soft when pierced.
- Remove the bay leaf and fresh thyme and serve.
Notes
- I highly recommend using a mandoline to slice the potatoes. The evenness of each slice is the key to success for this dish.
- A single layer with slight overlapping is recommended. When you increase the amount of servings, use a larger gratin dish.
- Do give yourself time for the baking, I know it can seem long, but trust me, it is worth it.
- Since moving it into a serving dish is somewhat tricky, use a dish you love to have on your table, which can go from oven to table.
Storing and Reheating
This is one of those dishes where I do not mind having leftovers. Store: Once your potatoes are completely cooled, either cover them with aluminum foil or place them in an airtight container and store them in the refrigerator for up to three days. Reheat: Select the amount you want to warm and reheat in the oven at 300 F for 15 to 20 minutes or until heated.Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Sides, Vegetables
- Cuisine: French
- Occasion: Father’s Day, Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet
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