Pan Fried Potatoes with Paprika and Lemon
Elevate your side dish game with these irresistible Pan Fried Potatoes with Paprika and Lemon! Perfectly crispy on the outside and tender on the inside, these golden potatoes are generously seasoned with smoky or sweet paprika, a touch of garlic powder, and a citrusy kick of fresh lemon zest. Parboiled for a flawless texture, then pan-fried to crunchy perfection, they boast a golden crust that’s hard to resist. A sprinkle of fresh parsley adds a pop of color, while lemon wedges on the side offer a bright, tangy finish. Ready in just 30 minutes, this vibrant dish is a versatile crowd-pleaser—ideal for breakfast, brunch, or as an easy side for any meal.
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Recipe Information
Ingredients
- 500 g Small waxy potatoes (e.g., Yukon Gold or baby potatoes)
- 3 tbsp Olive oil
- 1 tsp Paprika (smoked or sweet)
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley (optional, for garnish)
- 4 pcs Lemon wedges (for serving)
Instructions
Wash and scrub the potatoes clean. If the potatoes are small, leave them whole, or cut larger ones into bite-sized chunks about 1-inch thick.
Place the potatoes in a pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over medium-high heat. Cook the potatoes for 8-10 minutes or until just fork-tender but not falling apart. Drain and let them cool for a few minutes.
Heat 2 tablespoons of olive oil in a large, non-stick or cast-iron skillet over medium heat.
Add the potatoes to the skillet in a single layer. Let them cook undisturbed for 3-4 minutes to form a golden crust on the bottom.
Flip the potatoes and drizzle the remaining 1 tablespoon of olive oil over them. Continue cooking, flipping occasionally, until all sides of the potatoes are crispy and golden, about 8-10 minutes.
Reduce the heat to low and sprinkle the paprika, garlic powder, salt, and black pepper evenly over the potatoes. Toss to coat them well and let cook for 1-2 more minutes, allowing the spices to toast slightly.
Remove the skillet from the heat and sprinkle the lemon zest over the potatoes. Toss gently to distribute the zest evenly.
Transfer the potatoes to a serving dish. Garnish with chopped fresh parsley if desired, and serve with lemon wedges on the side for an extra burst of freshness.
Enjoy your crispy and zesty pan-fried potatoes!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 6.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2311 mg | 49% | |
*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.
