Description
Golden and crispy paprika potatoes with a hint of spice, cooked to perfection with minimal oil. An easy, flavorful side for any meal.
Ingredients
- 1 pound russet or Yukon gold potatoes, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley, for garnish
Instructions
- Rinse diced potatoes under cold water, then pat completely dry with paper towels to remove excess moisture.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Add potatoes in an even layer and sprinkle with paprika, cayenne, salt, and pepper.
- Cook undisturbed for 5 minutes to let the bottoms crisp, then stir occasionally for 20 minutes.
- Reduce heat to medium and cook another 10 minutes, stirring every few minutes, until potatoes are crispy and tender inside.
- Transfer to a serving dish and sprinkle with chopped parsley before serving.
Notes
- For extra crispiness, spread potatoes in a single layer and avoid overcrowding the pan.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American