Skillet Paprika Potatoes

August 28, 2015

Skillet Paprika Potatoes

While tomatoes are getting most of the glamour these days, we mustn’t forget that this is also the height of the new potato season.
I want more people to realize how special new potatoes are — they’re one of the least celebrated foods, even in this positive era of seasonal, local produce.
There’s something amazing in enjoying a bowl of just-cooked new potatoes. And I feel you should know that.

New Potatoes
New potatoes are immature potatoes that get thinned out early in the season in order to make room for the others potatoes to mature.
In other words, new potatoes aren’t a variety by themselves, they are just the baby version of any potato a farmer grows. Most of the time what we call “baby” potatoes are the same as new potatoes, though in some cases slightly they’re more mature.
New potatoes are delicate, tender, slightly sweet and their skin is so tender and thin, you can eat it with the potato. Delicious.
Skillet Paprika Potatoes
I know that many consider potatoes a slippery slope food.
But moderate amounts of potatoes cooked in healthy oils won’t make you fat. Potatoes are actually fairly high in iron, vitamin C, vitamin B6 and minerals, making them a healthy alternative to other starches (that’s why they’re Whole30 approved).
Sure, potatoes pack a whole lot of energy into a relatively small package. So if you’re trying to shed a few pounds or you’re not very active, you don’t need a lot of extra energy on your daily plate. In this context, I suggest you use white potatoes sparingly.
Otherwise, so long as you don’t go nuts over potatoes, you’re going to be fine.
Skillet Paprika Potatoes


Now onto this recipe.
This is one of those recipes that I’ve had bookmarked for a long time and never made, despite knowing it would be nothing short of rad.
When I finally did make them yesterday, I kicked myself. Even a week would have been too long to wait.
These Paprika Skillet Potatoes are crispy (from the roasting on the stovetop), smoky (from the paprika), mildly sweet (from the scallions), and make fantastic leftovers (believe me, they’re awesome even cold, right out of the fridge). I literally adore them.
I think I have learned my lesson. Maybe not.
Skillet Paprika Potatoes
Skillet Paprika Potatoes                                                                                  Print this recipe!
Barely adapted from Martha Stewart

Note. If you can’t find new or baby potatoes, use regular potatoes and cut them into 1 ½-inch pieces.

Ingredients
Serves 6

2 ½ lbs / 1.1 kg new or baby potatoes, scrubbed and halved (quartered if large)
4 tablespoons olive oil
1 teaspoon smoked paprika (ideally pimentón)
3 scallions, trimmed and thinly sliced

Directions

Add potatoes to a large pot and cover with cold water. Add one tablespoon of salt, bring to a boil, lower to a simmer and cook until knife tender, about 8 minutes.
Drain and allow to cool a little.
Heat olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes.
Stir in smoked paprika and ⅔ of the scallions and cook 30 seconds more.
Season with salt, sprinkle with remaining scallions, and serve.

Nutrition facts

One serving yields 213 calories, 9 grams of fat, 30 grams of carbs, and 4 grams of protein.

30 comments:

  1. Well...I would have never anticipated a potato recipe on this blog. I'm speechless, Mike! Just teasing:) But you're so right about new potatoes (and their skins!) Totally support you for having used smoked paprika. Well done, indeed! P.S. Have a great weekend.

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  2. I adore potatoes! Especially these little new potatoes and baby red potatoes! And - ooh those crispy bits and pieces from pan roasting!! My daughter loves to throw some cheese on hers but I like mine plain - and I gotta agree - cold leftovers are just as tantalizing! Such a simple and fantastic dish, Mike! Hope you have a wonderful weekend!

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    1. Baby red potatoes are the best, but I can't find them this year. Only yellow. I wonder why...

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  3. LOL potato lovers unite! Looks like we're on the same wavelength this week ;) I find new potatoes to be the cutest little things ever and love roasting them in a skillet. I'm digging this paprika idea - bring on them potater carbs!

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  4. I eat potatoes very sparingly but enjoy them with my eyes closed and savoring each bite when I do...

    I prefer this type of recipe a lot more than mashed - unless it's sweet potatoes, then I adore them mashed too. What can I say? I am a twisted person.

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    1. Mashed sweet potatoes are legit, but baby roasted potatoes? It's a close call...

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  5. Crispy new potatoes are what heaven is made of. Never seen them cooked like this before though, might give this a whirl.

    Cate in the Kitchen

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    1. Awesome Cate, if you do try 'em please report back!

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  6. Oh how I love potatoes! I could sing their praises all day. I actually just followed an online tutorial to clean my cast iron skillet, which is shiny and new now, so this recipe is meant to be! :-) Have a great weekend buddy!

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  7. What an awesome recipe! Love that it's vegan and love the paprika :)

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  8. If you can believe it... I am NOT a fan of potatoes, at all! :o But I do love me some paprika!!! Load it upppp!

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    1. Oh, alrite then, you can have as much paprika as you like!

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  9. Hmmm...I had no idea that baby potatoes are just little potatoes. Is there a name for that? You know how goats are "kids," sheep are "lambs," ducks are "ducklings"...there has to be a better name than baby potatoes! Ah, forget it...this is taking too long to think about and I just want to eat some of these taters + smoked paprika! (Smoked paprika is totally under-appreciated in the spice department!) #WolfpackPotatoKing

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    1. Unfortunately it's baby potatoes, it's pretty lame but that's the way it is!

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  10. Nice & beautiful! A perfect fuel for workouts and absolutely satisfying! I loved what you did with the scallions, Mike! Some of them cooked, some raw!

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  11. these look great! oh how i love tiny potatoes.

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  12. I've been trying to be more mindful of the starches I eat throughout the week - I know I don't need as much as my stomach says I do :P but who could turn down a serving or two of these new potatoes?! Looks awesome, Mike!

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  13. Hi Mike, I love potato anything, but try not to have them too often, I bet smoked paprika is perfect on these.

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  14. Thank you for doing new potatoes justice and posting these seriously "rad" skillet paprika potatoes! I LOVE crispy roasted new potatoes, like probably a liiiiittle too much, because I SO WILL nosh on the leftovers ALL DAY long straight from the fridge. BUT I have a feeling there won't be any left overs of these delicious, flavor packed little guys... even if I purchase and make a 5 pound bag. (I know you don't judge). :) Pinned! Can't wait to try these! Cheers, Mike!

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    1. Seriously rad it's the only way to define baby potatoes. Right?

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  15. Everything about this recipe is perfect! We've been getting the best tasting potatoes from Farmer's Market, and I need to try these right away!

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