Brasileiro Potato Side

Ingredients

• 1 kgpotatoes
• 80 mloil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Peel 1 kg of potatoes and cut them into even-sized cubes, about 2 cm each. This ensures they cook at the same rate and absorb flavors uniformly. Place the cut potatoes in a bowl of cold water to prevent them from browning while you prepare the other ingredients.
2. In a large, heavy-bottomed skillet or sauté pan, heat 80 ml of oil over medium heat. The oil should shimmer slightly, indicating it's hot enough to start cooking. Add 1 finely chopped onion to the pan and sauté until the onion becomes soft and translucent, stirring occasionally to prevent it from browning too quickly.
3. Drain the potatoes and add them to the pan with the softened onions. Stir to coat the potatoes evenly with the oil and onions. Cover the pan with a lid to trap the steam, which will help the potatoes cook through more evenly.
4. Cook the potatoes, stirring occasionally, until they are tender when pierced with a fork. This should take about 15-20 minutes, depending on the size of your potato cubes. You'll know they're ready when they have a creamy texture inside and a slight golden color on the outside.
5. Once the potatoes are tender, sprinkle 1 teaspoon of paprika over them and stir well to distribute the spice evenly. Season with fine sea salt and black pepper to taste, adjusting based on your preference. The paprika will add a warm color and subtle smokiness to the dish.
6. Serve the Brasileiro Potato Side warm, ideally in a large serving dish for sharing. The potatoes should be soft and flavorful, with a hint of smokiness from the paprika and a satisfying balance of salt and pepper.