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.
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.
Made these again using an All Clad non-stick skillet with much better results than using my cast iron skillet!! The potatoes developed a gorgeous golden brown crust that stayed on the potatoes instead of flaking off and sticking, as was the case with cast iron.
These were fairly tasty, but the cooking process left a thick crusty layer in my cast iron skillet that required a lot of scraping to remove. I might see what the results would be in a heavy non-stick skillet.
These were delicious. I want to try the recipe again without the paprika - the potatoes were just perfectly cooked and so good!
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