Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Skillet Paprika Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Randy Harris Prep Time: 20 mins Total Time: 40 mins Servings: 6 Ingredients 2 ½ pounds new potatoes, scrubbed and cut into 1 ½-inch pieces Coarse salt ¼ cup extra-virgin olive oil 1 teaspoon pimenton (smoked paprika) 3 scallions, trimmed and thinly sliced Directions 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. 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. Rate it Print