Prep 10 mins
Cook 25 mins
A great way to cook your potatoes! This came from Emeril Lagasse's cookbook, New New Orleans Cooking! Enjoy!
- 2 lbs idaho potatoes, peeled
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon smoked paprika
- salt and pepper
- Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
- Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil.
- Reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
- Remove from the heat and drain potatoes on paper towels.
- In a large saute skillet, heat olive oil over medium heat.
- Add the onions and saute until soft, about 3 minutes.
- Add the garlic and saute for 30 seconds.
- Add the drained potatoes and cook, turning, until browned on both sides, about 10 more minutes.
- The last few minutes, add the smoked paprika and mix.
- I like to get them nice and crispy on the outside. Enjoy!
Very good! Mine didn't get crispy for some reason. Next time I'll try using my nonstick pan, that might do the trick. The smoked paprika wasn't too overpowering. I think Dayuck's idea of adding fresh parsley is a great idea or any type of fresh herb would be a nice addition. Thanks for posting, I'll be making these again.
These potatoes were sooooo good. My DH absolutely loved them too. The only thing I did different was to add a bit of fresh parsley at the end. We will be eating these potatoes again and again.
Thanks so much for sharing this recipe.
Great potato dish Sharon. It was quick and easy to make. The pototoes were perfectly spiced, tender, yet crisp. I wouldn't change a thing, we enjoyed them very much. Into my keeper box this goes. Thanks for sharing.