Rustic Skillet Potatoes With Paprika
These rustic skillet potatoes with paprika are crispy around the edges and pillowy soft in the center. This recipe’s a great way to stretch a few potatoes to feed a crowd!
Last week at Smith Mountain Lake, the time came to figure out the rest of the meal to go along with the beautiful striped bass we were drooling over.
I realized we had a problem.
Eight people and *only one quart* of small red potatoes. What to do, what to do…
Well, if there’s one thing I’ve learned over the past couple of years, it’s how to stretch certain ingredients when push comes to shove.
Potatoes are one of my favorites because they’re so amazingly versatile.
Baked potatoes, mashed potatoes, scalloped potatoes — you can make a few potatoes feed an entire army!
Not to mention they can handle a wide variety of spices, everything from simple salt/pepper/butter to recipes with intense depth of flavor.
In this case, one little container of potatoes was able to feed eight people with no problem!
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These potatoes aren’t cut so thin you need a mandolin slicer, but you do want to keep them from being too thick and chunky.
I find a chef’s knife works best to make quick work of slicing potatoes this way.
Between slicing the potatoes and blanching them before adding them to the skillet, you’re able to get these potatoes on the table relatively quickly.
Bonus: the flat shape versus a cube shape provides lots of area for that paprika blend to coat the entire potato piece!
Rustic Skillet Potatoes with Paprika
These rustic skillet potatoes with paprika are crispy around the edges and pillowy soft in the center.
- 1 quart red potatoes (skins on), sliced 1/8" thin
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
- 2 shallots, sliced
- 2 cloves garlic, diced
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Place the potatoes in a large pot of water and set over high heat to boil for 7 minutes. Drain.
- Add the olive oil and butter to a large skillet and warm over medium-high heat for a couple minutes. When the butter starts to get foamy, add the shallots and cook until they start to soften. Add the garlic and cook for 1 more minute.
- Toss the potatoes with the paprika, thyme, salt and pepper, and then add them to the hot skillet.
- Cook for 15 minutes, stirring occasionally to ensure the potatoes get evenly golden brown and crispy.
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- Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Nonstick, 1, Black
- OXO 1058020 Wooden Turner for Nonstick Cookware Beech
- OXO Good Grips Mixing Bowl Set with Black Handles, 3-Piece
- J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
- OXO 1067838 Good Grips Utility Cutting Board, Red,10-1/2-Inch x 15-Inch
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 303mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 3g
Last Updated on May 28, 2021 by Liza Hawkins
Those look absolutely delicious and I love how you stretched them feed more people. That is a skill that I’m having to learn to employ in my home these days. My college age son is home for the summer and he’s a very “hungry” person. 🙂
These were easy and delicious! Plus, I loved the way they looked too…like they had been roasting for hours. I made an hour ahead of time because of my schedule and put them in a casserole dish in the oven on warm and still yummy.
@Candace – I have a 2yo boy…and I’m nervous about being eaten out of house & home in 10 or so years. 😛
@Patty – Mmm…I love ways to make things fit into busy schedules. Thanks for the tip!
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Rustic skillet poptaoes with paprika is shared on tye post hwe. Usefu;l p[ost
How many pounds of red potatoes equal a quart?
Janella – good question. I’d estimate it’s about a third of a 5-pound bag. So, not quite 2 pounds? The recipe is very flexible though, so I wouldn’t worry TOO much about getting the weight exactly matched.