Spanish Boiled Potatoes With Onions &amp; Paprika

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2 yukon gold potatoes

3 tbsp extra virgin olive oil (45 ml)

1 onion

½ tsp dried thyme (.46 grams)

dash sweet smoked Spanish paprika

pinch sea salt

dash freshly cracked black pepper

handful freshly chopped parsley

Peel and wash 2 yukon gold potatoes, cut each one into rounds that are between ½ inch to a ¼ inch thick (1.27 cm to .635 cm), add the cut potatoes into a large stock pot, fill with cold water to about ½ inch (1.27 cm) above the potatoes, heat with a high heat
Meanwhile, thinly slice 1 large onion, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onions, mix with the olive oil, after 10 minutes and the onions are translucent turn off the heat, season with ½ tsp dried thyme, a kiss of sea salt and some freshly cracked black pepper, mix until well combined
About 16 to 18 minutes since turning on the heat in the potatoes, they should be perfectly cooked, you want them al dente so they don´t break apart, pierce one with a toothpick, if it easily goes in but with some resistance, they are perfect, gently transfer the potatoes into a dish using a slotted spoon
To plate the dish, add the potatoes to a dish in a single layer, drizzle them with some extra virgin olive oil, season with sea salt, freshly cracked black pepper and a dash of sweet smoked paprika, top each one off with some of the grilled onions and sprinkle with freshly chopped parsley, enjoy!