Mario Batali's Pan-Roasted Potatoes with Paprika
These potatoes come together quickly and are gone even faster. Try them for dinner tonight.
Ingredients
- 1 1/2 pound Fingerling Potatoes (thinly sliced)
- Salt and Freshly Ground Pepper
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoon Unsalted Butter
- 2 tablespoon Poppy Seeds
- 1 teaspoon Ground Cardamom
- 2 tablespoon Paprika
- 1/4 cup Red Wine Vinegar
- 3 tablespoon Parsley (chopped)
- 3 teaspoon Chives (chopped)
Details
Servings 8
Preparation time 5mins
Cooking time 30mins
Preparation
Step 1
1 1/2 pound Fingerling Potatoes (thinly sliced)
Salt and Freshly Ground Pepper
Place the potato slices in a bowl and season them with salt and pepper.
1/4 cup Extra Virgin Olive Oil
2 tablespoon Unsalted Butter
2 tablespoon Poppy Seeds
In a 12-to 14-inch cast-iron skillet, heat the oil and butter over medium-high heat until starting to brown. Add the potatoes and toss to coat them well. Then add the poppy seeds and sauté until the potatoes are a light golden brown, 8 to 9 minutes.
1 teaspoon Ground Cardamom
2 tablespoon Paprika
1/4 cup Red Wine Vinegar
3 tablespoon Parsley (chopped)
3 teaspoon Chives (chopped)
Add the cardamom and paprika, and toss to coat. Add the vinegar and cook until it has evaporated, 4 to 5 minutes. Add parsley and chives. Remove the skillet from the heat, season again with salt and pepper, and serve.
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