Potatoes crisped in a cast iron skillet with Mama Nina Mix and a little smoked paprika. Good next to eggs.
You'll need: 12-inch cast iron skillet
Ingredients
- 2 lb Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks
- 3 tbsp olive oil
- 1 tbsp unsalted butter or ghee
- 2 tbsp Mama Nina Mix
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder, salt-free (optional)
- 2 tbsp fresh parsley or cilantro, finely chopped, to finish (optional)
Method
- Cover the potatoes with cold water in a pot. Bring to a boil and simmer 5 minutes, until they just start to soften. Drain well and let them steam dry 2 minutes. Tip: You can skip this, but it makes them crisper outside and creamy inside.
- Heat the olive oil in a 12-inch cast iron skillet over medium-high until it shimmers.
- Add the potatoes in one layer. Cook 5 minutes without stirring, until the bottoms brown. Tip: Leave them alone. Stirring too soon tears the crust off.
- Turn them over. Keep cooking, turning every few minutes, 12–15 minutes more, until golden and crisp all over.
- Turn the heat to medium. Add the butter, 2 tbsp Mama Nina Mix, paprika and chili powder. Toss 2 minutes. Tip: The Mix goes in near the end so the garlic in it toasts instead of burning.
- Scatter the herbs over and serve hot, right from the skillet.
Also works in: Sheet pan: 425°F for 35–45 minutes, flipping once. Air fryer: 400°F for 18–22 minutes, shaking twice.
Don't be salty.
