This is such a simple recipe; you would be silly not to add it to your repertoire. I made it the other night as part of “breakfast for dinner night” and it was simply delicious. The key to this recipe is using a cast iron skillet and getting it really hot before adding the potatoes. Once the potatoes are added, it is important that you don’t touch them for about 5 – 7 minutes and allow them to develop a nice caramelized crust. Then, flip’em and leave them alone again, so the crust can develop on the other side of the potatoes. This basic recipe is fabulous as is, but also takes well to your own personal twist. Add some bell peppers, ham, hot sauce, cheese – whatever tickles your fancy. These potatoes will not disappoint – I promise.
- Three russet potatoes, diced into 1 inch cubes
- 1 small onion, cut in half and sliced into ½ inch thick “half moons”
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp freshly ground black pepper
- 1 tsp salt
- In a small bowl, combine paprika, onion powder, black pepper and salt. Mix well to combine and set aside.
- Add the potatoes to a large pot and cover them completely with water. Add a hearty pinch of salt. Bring to a boil and cook until potatoes are just fork tender about 12 – 15 minutes.
- Remove from heat, drain and set aside. (At this point, the potatoes can be stored covered in the refrigerator and used up to two days later).
- In a large cast iron skillet over medium heat, add oil. Let skillet heat up for about 3 minutes, until oil is fast (easily moves around the pan when skillet is tilted) but not smoking.
- Add potatoes in a single layer and lightly press down with spatula. Season well with several pinches of the spice mixture and add the onions.
- Let potatoes cook, undisturbed for about 5 – 7 minutes. Using a spatula, flip the potatoes and brown the other side. Season again with the spice mixture and cook until desired brownness is reached. Season one more time before serving.