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Pan Fried Yukon Gold Potatoes – The Recipe
By stevem | June 15, 2010
Wow, what a response. As I have mentioned in previous posts, I am not one to keep food secrets, or any others for that matter, I just wanted to make sure there were warm bodies still out there. I guess you guys showed me, so here it is.
Pan Fried Yukon Gold Potatoes
Yukon Gold potatoes, quantity depends on size of skillet. I like enough to just cover the bottom.
Extra Virgin Olive oil, again depends on size of pan but it will be 1/4 to 1/3 cup.
1 TBSP – Paprika, smoked preferred.
Salt
Pepper
Rinse and lightly scrub the potatoes. Dice potatoes to about 1/2 inch square size; vary in size to help things cook more evenly. Add the olive oil to the skillet and put on a burner with medium-high to high heat. Add potatoes, stirring them frequently to prevent burning. Salt and pepper to taste. Should take about 20 to 25 minutes to get the potatoes close to done, slide them all to one side of the skillet and add a Tablespoon of olive oil on the side without the potatoes. Mix the paprika with the oil then move the potatoes into the mixture and evenly coat as possible. Let cook that way for another 5 to 10 minutes. Serve and enjoy.
Try variations on the spice as well, this past time I used a garlic and herb spice mixture that really added a great flavor. The beauty of cooking is the ability to test and experiment. This recipe is certainly no exception. Post your ideas and variations on the blog here, I would love to see what everyone else is trying.
Steve
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