Ingredients
1 teaspoon paprika( Spanish smoked, or Hungarian Sweet)
3/4 teaspoon kosher salt; more to taste
5 tablespoon extra-virgin olive oil
1 1/2 lb WPF Rose Gold Potatoes (3-4 medium)
freshly ground pepper
Directions
Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2-3/4 wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4 wide pieces. Heat 4T. of the oil in a large skillet, preferably cast iron, over medium-high heat. When the oil is hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4t. salt, and stir again. Fry the potatoes, stirring frequently, until they’re tender in the center and nicely browned on the outside 25-30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or med-low.) Turn off the heat. Push the potatoes to one side of the pan and pour the remaining Tbsp. 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. Salt to taste. Serve hot, serves 4-6. From Fine Cooking, March 2006
