Paprika Skillet Potatoes
Skillet Paprika Potatoes
Barely adapted from Martha Stewart
Note. If you can’t find new or baby potatoes, use regular potatoes and cut them into 1 ½-inch pieces.
Ingredients
Serves 6
2 ½ lbs / 1.1 kg new or baby potatoes, scrubbed and halved (quartered if large)
4 tablespoons olive oil
1 teaspoon smoked paprika (ideally pimentón)
3 scallions, trimmed and thinly sliced
Directions
Add potatoes to a large pot and cover with cold water. Add one tablespoon of salt, bring to a boil, lower to a simmer and cook until knife tender, about 8 minutes.
Drain and allow to cool a little.
Heat olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes.
Stir in smoked paprika and ⅔ of the scallions and cook 30 seconds more.
Season with salt, sprinkle with remaining scallions, and serve.