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Recipe

Pan-Fried Yukon Gold Potatoes with Paprika

Scott Phillips

Servings: 4-6

If you have smoked Spanish paprika (called pimentón), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don’t steam in their own moisture.

Ingredients

  • 1-1/2 lb. Yukon Gold potatoes (3 or 4 medium potatoes), scrubbed but not peeled
  • 5 Tbs. extra-virgin olive oil
  • 3/4 tsp. kosher salt; more to taste
  • 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
  • Freshly ground black pepper, to taste

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 190
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 20
      Fiber (g): 1
      Protein (g): 3

Preparation

  • Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.
  • Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, preferably cast iron, over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they’re tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)
  • Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.

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Tip

If stored properly in a cool, dark place, preferably with high humidity, Yukon Golds don’t turn brown as quickly as other potatoes once they’re cut. Still, if you’re prepping the potatoes ahead, it’s a good idea to keep them covered in water or coat them lightly with oil.

Reviews

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Reviews

  • katierabbitt | 09/01/2015

    Simple recipe with wonderful result.

  • m1chae1 | 07/22/2009

    Very flavorful and quick side dish. Works with either sweet or smoked paprika .

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