Browned Paprika Potatoes
Transform humble Yukon Gold potatoes into a show-stopping side dish with this recipe for Browned Paprika Potatoes! Tender on the inside and perfectly crisp on the outside, these golden potato cubes are infused with the smoky warmth of paprika, garlic powder, and earthy dried thyme. Parboiling the potatoes ensures a fluffy interior, while finishing them in a sizzling skillet creates an irresistibly crispy, golden-brown crust. Garnished with fresh parsley for a pop of color, these potatoes are an easy yet flavorful addition to any meal. Whether you serve them alongside roasted meats, grilled veggies, or as a stand-alone snack with a creamy dipping sauce, this quick 35-minute recipe is sure to be a crowd-pleaser. Keywords: browned paprika potatoes, crispy potatoes, skillet potatoes, smoky paprika recipe, potato side dish, easy potato recipe.
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Wash and peel the potatoes (if preferred; Yukon Gold potatoes can also be left unpeeled for a rustic texture). Cut them into 1-inch cubes to ensure even cooking.
Bring a large pot of salted water to a boil. Add the potato cubes and parboil for 5 minutes. Drain the potatoes and let them steam dry in the colander for 2-3 minutes.
Preheat a large non-stick or cast-iron skillet over medium heat.
In a small bowl, mix olive oil with smoked paprika, garlic powder, dried thyme, salt, and black pepper. Stir to combine.
Add the olive oil mixture to the skillet, heating it for 30 seconds to 1 minute until fragrant but not smoking.
Add the drained potatoes to the skillet in a single layer to ensure proper browning. Toss gently to coat the potatoes in the seasoned oil.
Cook the potatoes undisturbed for 5-7 minutes until the undersides are deeply golden brown. Flip the potatoes occasionally and cook for an additional 10-12 minutes, stirring every few minutes to ensure all sides are crispy and evenly browned.
Taste and adjust seasoning with additional salt or paprika if desired.
Remove the skillet from heat, transfer the potatoes to a serving dish, and sprinkle with freshly chopped parsley for garnish, if using.
Serve hot as a side dish or enjoy them on their own with a creamy dipping sauce.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 5.1 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
