Skillet Potatoes Recipe (With Step Images)

Prep Time:

20 mins

Total Time:

40 mins

Servings:

6

Perfectly smoky and crispy, these easy skillet paprika potatoes will round out any meal. The recipe uses new potatoes, sometimes called baby potatoes, which don't require peeling due to their thin and delicate skin. They’re also delightfully small, so they'll cook quickly—just cut them in half, boil for a few minutes, then cook until golden in a cast-iron skillet.

Pimenton, or smoked paprika, is the star of this dish. It lends a deep, smoky flavor that complements the sweetness of the potatoes. Serve these skillet paprika potatoes as a side dish with chicken thighs, pork chops, baked salmon, or your favorite protein. They're also delicious for breakfast with an omelet or slice of quiche.

Best Potatoes to Use

For this recipe, use small potatoes such as new potatoes or fingerlings. Since these varieties are small and thin-skinned, they'll cook quickly (but crisp up well) in a cast-iron skillet.

Potatoes to Avoid

Skip starchy potatoes, like the classic russet or Idaho potatoes. They have a drier texture and are best suited for baking. Starchy potatoes tend to fall apart when boiled, so they won't hold their shape when it's time to cook them in the skillet.

Pimentón (Smoked Paprika) Substitutes

Pimentón, or smoked paprika, has a deep and smoky flavor. If you're unable to find it, you can use ancho chili powder or chipotle powder for a similar flavor profile. Regular paprika can be substituted, but it won't give the dish the same intense smokiness. If you're using regular paprika, consider swapping the kosher salt for smoked salt.

Directions

Ingredients for paprika potatoes — Rachel Marek

Boil potatoes:

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.

Don't skip this step, as it will ensure the potatoes cook all the way through on the skillet.

Rachel Marek
Cook potatoes:

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.

Rachel Marek
Add spices and serve:

Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve.

Avoid cooking the scallions for too long. Otherwise, they'll lose their crunchy texture.

Rachel Marek

Other Easy Potato Recipes to Try:

Frequently Asked Questions

What are new potatoes?

New potatoes are potatoes harvested early in the season, before they have a chance to mature and reach their full size. At this point, they'll be sweeter and have a thinner skin than their larger versions. They'll also have more moisture. New potatoes might be labeled "baby potatoes" in stores.
Can you use other types of potatoes?

Yes, you can use other types of potatoes for this dish. Fingerlings, or any other small potatoes, will work in this recipe.
Can you make this dish if you don't have a cast-iron skillet?

Yes, you can try using a nonstick skillet. It won't be as good as a cast-iron skillet, which gives the potatoes a golden, slighty crispy exterior, but it will work.