Crispy Paprika Potatoes
Russet potatoes are cut into cubes, then cooked simply with olive oil, paprika, cayenne, salt, and pepper. They're great with eggs in the morning!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 1 lb russet potatoes
- 3/4 tsp salt or to taste
- 1 tsp paprika
- 1/4 tsp cayenne
- 1 tbsp olive oil
Peel the potatoes, then dice them up into small cubes (keep in mind that the smaller your cubes are, the more surface area you get, which means more crispy edges)! Grab a few paper towels and squeeze the cubes in them, trying to get the paper towel to absorb any moisture. Drier potatoes=crispier potatoes.
Heat a large nonstick skillet over medium high heat, and add the olive oil. When the olive oil is shimmering, add the diced potatoes to the pan, and make sure the potatoes are in one even layer.
Season with the salt, pepper, paprika, and cayenne pepper.
Continue to cook on medium high for 20 minutes, stirring occasionally, then turn the heat down to medium and cook for 10 more minutes (or until you think they are sufficiently crispy on the edges and tender on the inside). Enjoy!
Calories: 245kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 548mg | Fiber: 4g | Sugar: 2g