This recipe is from Cook's Country Magazine. It looks tasty.
2 lbs baby red potatoes, scrubbed and halved
1/4 cup EVOO
1 onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup low-sodium chicken broth
salt and pepper
1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain.
2. Heat 1 Tbs oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 tsp paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 tsp salt and bring to a boil.
3. Reduce heat to medium-low and cook, covered until potatoes are just tender 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.
4. Whisk remaining oil and remaining paprika in small bowl. Ad paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Season with salt and pepper.