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.