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