Paprika and Onion Potatoes

Photo was taken at about the half-way point in cooking. As the potatoes soften, you'll be able to press them into the pan a bit more compactly.



There's a store near here that sells large bags of Yukon Gold potatoes for .99 cents. They last a while if properly stored, and as waxy potatoes go, they are rather inoffensive. I keep looking for new ways to use them, and this was popular at dinner this evening.

You Will Need:

Diced, boiled waxy potatoes
A chopped onion or two depending on how many potatoes you have
A generous knob of clarified butter
1 tablespoon paprika
1/4 teaspoon smoked salt
1/4 teaspoon dried thyme

Heat a heavy skillet (I used cast iron for this) over medium heat, and add the butter. Add the onions and fry a couple minutes until they start to colour. Add the spices, stir well, and if it looks too dry, add a bit more butter. Add the potatoes, toss to coat with spices and butter, and with a heavy spatula, smash them down as well as possible into the pan. Turn the heat down to low, and let them develop a good char on the underside-about ten to fifteen minutes. Right before serving, give the heat a good blast, then quickly remove the potatoes to a platter. You may be able to up-end the entire thing on a platter, but I didn't even try as arthritis has weakened my joints and there's no way in hell I can manage a cast iron pan in one hand, and a platter in another. I just inverted each serving with a spatula onto a plate. Your call, do what your arm strength tells you.