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Method

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1. Put the potatoes in a pot of cold water with the 1 teaspoon of salt, bring to a boil and cook 5 minutes, until just tender at the edges.

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2. Drain well and leave them in the colander to steam-dry for 5 minutes.

   Mark done Start 5 min timer

3. Heat the oil in a large cast-iron skillet over medium-high heat until shimmering.

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4. Add the potatoes in a single layer and cook without stirring for 8 minutes, until the underside is deeply golden.

   Mark done Start 8 min timer

5. Turn the potatoes, add the onion and pepper and cook 10 minutes, stirring every 3 minutes, until browned and crisp at the edges.

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6. Season with the paprika, garlic powder, salt and pepper, toss and cook 1 minute more.

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7. Serve hot, straight from the pan.

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Chef’s Tips

• Steam-dry the parboiled potatoes. Wet ones will not brown.
• Leave them alone for the first 8 minutes so a crust forms.
• Add the onion and pepper late, or they burn before the potatoes are done.

Pairing Suggestions

• Fried eggs
• Crisp bacon
• Buttered toast

Storage & Reheating

Refrigerate up to 4 days and re-crisp in a hot skillet or the air fryer for 5 minutes. Cooked potatoes freeze poorly.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.