Martha Stewart Skillet Paprika Potatoes, easy and smoky, owe their kick to pimentón, the smoked paprika that turns baby potatoes into a cozy weeknight side. Boil, crisp in cast-iron with olive oil and scallions, and dinner is on the table in 40 minutes.
These golden potatoes go alongside grilled steak, roast chicken, or pork chops for a simple family dinner. Get the skillet hot so they build a crackly crust and stay creamy inside.
Martha Stewart Skillet Paprika Potatoes
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings20
minutes20
minutes230
kcalFork-tender baby potatoes with shattery golden edges and a warm smoky kick from pimentón, finished with bright scallions.
Ingredients
2 1/2 pounds new potatoes, scrubbed and cut into 1 ½-inch pieces
Coarse salt
1/4 cup extra-virgin olive oil
1 teaspoon pimenton (smoked paprika)
3 scallions, trimmed and thinly sliced
Directions
- Boil the 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.
- Crisp in the skillet: 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.
- 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.
FAQs
What can I use instead of pimentón?
Ancho chili powder or chipotle powder both give a similar smoky flavor at 1 teaspoon. Regular paprika works in a pinch, but swap the kosher salt for smoked salt to get closer to the same depth.
How do I store leftover skillet paprika potatoes?
Keep them in a sealed container in the fridge for up to 3 days. Reheat in a dry skillet over medium-high for 4 to 5 minutes so they crisp up again, since the microwave turns them soggy.
Can I make these without a cast-iron skillet?
A heavy stainless steel or nonstick pan will work, but the crust won’t be as good. Cast iron holds steady heat, which is what gives the potatoes that crackly golden exterior. If using nonstick, preheat the pan an extra 2 minutes.
What are the best potatoes for this recipe?
New potatoes or fingerlings are ideal because they hold their shape after boiling and their thin skins crisp well in about 10 minutes. Skip russets or Idaho potatoes, since they fall apart when boiled and won’t survive the skillet.
Why aren’t my potatoes getting crispy?
The pan is probably not hot enough, or the potatoes are too wet. After draining, let them sit in the colander for 2 to 3 minutes so surface moisture evaporates. Then add them to the skillet without crowding, and resist stirring for the first 3 to 4 minutes so a crust can form.
