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.
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These were delicious. I want to try the recipe again without the paprika - the potatoes were just perfectly cooked and so good!
All I can say is yum yum!!!! I would only make these in a cast iron skillet. They came out perfect. The smoked paprika is just what a fried potato needs.
Simple recipe with wonderful result.
Very flavorful and quick side dish. Works with either sweet or smoked paprika .
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