Potatoes with paprika and stracchino make a substantial side dish or a unique vegetarian main course that I particularly love. Each time I’m unsure what to prepare for lunch, I think of this dish, and in less than 15 minutes, it’s beautifully ready on the table.
There is something magically comforting about the combination of potatoes and cheese. A union that has delighted palates of all ages for centuries.
Whether it’s a simple gratin, a sophisticated soufflé, or a rustic bake, these dishes embody home cooking that warms the heart and satisfies the stomach. The creaminess of the cheese perfectly combines with the softness of the potatoes, creating a balance of flavors and textures that rarely tires.
This dish is prepared quickly and is truly satisfying. With just a few ingredients and proper potato cooking, everyone at the table will be delighted. You must try it yourself to understand its goodness.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for Potatoes with Paprika and Stracchino
- 4 potatoes
- Half onion
- 1 teaspoon sweet paprika (or hot)
- 4.2 oz stracchino
- 2 pinches salt
- 1 teaspoon parsley
- 2 tablespoons extra virgin olive oil
Tools
- 1 pan
Preparation of Potatoes with Paprika and Stracchino
To prepare the potatoes with paprika and stracchino, first peel and wash the potatoes, then cut them into not too large pieces and place them in a bowl with cold water.
Then peel the onion and slice only half into thin slices.
In a large pan that can hold the potatoes spread out, heat the extra virgin olive oil and while it reaches temperature, drain and dry the potatoes.
Add both the potatoes and onions to the pan and leave them for a few minutes without stirring to form a crust.
Now toss the potatoes in the pan to ensure even browning, just turn them a couple of times.
Dissolve the paprika in a little oil and add it to the pan. After 10 minutes, pierce some potato pieces with a knife to check the degree of cooking.
If they are tender enough, toss them one last time and turn off the heat; otherwise, continue cooking for another 5 minutes.
Season the potatoes with paprika and stracchino with salt, distribute the cheese with a spoon, and cover the pan with the lid. You’ll see that in 5 minutes the cheese will have melted without needing the heat.
Uncover the pan, sprinkle with freshly chopped parsley and…
ENJOY YOUR MEAL
In addition to stracchino, you can use other fresh and creamy cheeses like:
Sweet Gorgonzola: For a touch of piquancy.
Taleggio: For a more intense and slightly aromatic flavor.
Fontina: For a milder and stretchier taste.
Robiola: For a stronger and slightly tangy flavor.
Storage
Potatoes with paprika and stracchino can be stored for 2 days in an airtight container. Before eating, you can reheat them in the microwave or in a pan with a splash of milk.
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