Ever come back to your apartment and not been sure what to make? You look in your fridge, and have two tomatoes, a block of cheese, and some yogurt. You look in your freezer and aren’t even sure what exactly is inside of that frozen mess there. What do you eat?!?!
Paprika Potatoes. The simplest, most delicious fried potatoes that are sure to satisfy you.
- 2 medium russet gold potatoes
- 2-3 tablespoons of olive oil
- 1/2 onion, diced
- garlic salt
Let’s start by chopping up the potato. Remember, the smaller the pieces are, the faster they will cook. You will also want them to be uniform in thickness as thinner also cooks faster than thicker (rocket science, I know).
I would also like to comment that having the right tools is absolutely essential. I am a cooking enthusiast, so I happen to have nice cutting knives that make cutting easier. If you don’t have sharp knives, be careful, as that will make it slightly harder to cut, as well as more likely of you cutting yourself. No fingers in the potatoes, please!
Now, put the olive oil in a large skillet and heat to medium-high heat. Once the oil is heated, add the onions and potatoes, and enjoy the amazing smell of frying onions.
I usually put in onions first and let them sauté on their own for a few minutes to allow them cook thoroughly, but since potatoes take so long to cook, I put them in all at one time. Start tossing them around gently in the pan so as to coat evenly with oil. Then, cover with a large lid so as to keep as much of the evaporation from escaping. This will help to keep the potatoes from burning.
This is the not as much fun part. These potatoes will take a little longer to cook, sadly, so be prepared to be patient. Every so often, stir the potatoes so as to keep them from sticking, and wait for them to start becoming soft. (Hint: To see how soft they are, periodically try poking into a thicker piece with your spatula. If it gives easily, they are soft.)
Once the potatoes seem to be softer, start adding the paprika, garlic salt, and pepper according to taste. I rarely give amounts for seasoning as I believe that each person should add according to their personal preferences. However, I would recommend about 1-2 tspns paprika, 1 tspn garlic salt, 1/2 tspn pepper.
Now, stir gently once more and cover back up. Cook an additional 5 or so minutes, or until potatoes seem to have a crunchy, “fried” coat to them. Then, place on a plate and enjoy!