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Extremadura Mashed Smokey Potatoes

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“For Spanish tapas challenge; has paprika and onions.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in a pot of water with dried ancho chili and bay leaf; bring to a boil and cook 20 minutes.
  2. In a saute pan brown the onion slowly in the olive oil. The orginal recipe had a lot more oil; I scaled it back.
  3. Add garlic and paprika last.
  4. Drain potatoes, saving liquid; discard chili and bay leaf.
  5. Add onion; mix and add a little water if needed.

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