Crispy skillet potatoes with caramelized onions and a warm paprika-cayenne spice kick.
9 steps, about 80 minutes start to finish.
Bake the Yukon gold potatoes whole at 400°F for about 1 hour until cooked through. Let cool.
Cut the baked potatoes into roughly 1-inch chunks.
In a large skillet, heat vegetable oil and butter over medium-high heat.
Add diced onions and sauté until softened and starting to caramelize.
Add the potato chunks to the skillet and spread in an even layer.
Let cook without stirring to develop a crust on the bottom, then flip.
Sprinkle with paprika, cayenne, garlic powder, salt, and pepper. Toss to coat.
Continue cooking until potatoes are crispy and golden on multiple sides.
Garnish with sliced green onions or chives and serve hot.
“Bake the potatoes ahead and let them cool before frying, cooled potatoes hold their shape and crisp better than fresh-boiled. Spread them in an even layer and leave them alone to form a crust before flipping.”
