Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.

A year’s worth of Fine Cooking in one hardbound volume


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.


Rate or Review

Reviews (6 reviews)

  • C57beakman | 07/24/2020

    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.

  • C57beakman | 05/13/2020

    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.

  • Krispie | 06/18/2018

    These were delicious. I want to try the recipe again without the paprika - the potatoes were just perfectly cooked and so good!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.