New This Month

Skillet Paprika Potatoes

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Randy Harris

Source: Martha Stewart Living, July/August 2015


  • 2 1/2 pounds new potatoes, scrubbed and cut into 1 1/2-inch pieces
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon pimenton (smoked paprika)
  • 3 scallions, trimmed and thinly sliced


  1. Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain.

  2. Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes. Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve.

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