No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Home-Fried Potatoes with Smoked Paprika

Pimenton, or smoked paprika, gives these potatoes an unexpected flavor. Any of the several varieties of the spice -- ranging from sweet to hot -- will work well, so take your pick.

  • Prep:
  • Total Time:
  • Servings: 4
Home-Fried Potatoes with Smoked Paprika

Source: Martha Stewart Living, January 2011


  • 1/4 cup plus 1 tablespoon olive oil
  • 3 russet potatoes, cut into 1-inch pieces
  • Coarse salt
  • 2 onions, sliced into rings
  • 1/2 teaspoon pimenton
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.

  2. Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.

Reviews (0)

Related Topics