Pan-Roasted Potatoes with Paprika

By Brie

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)

Preparation

Step 1

Place the potato slices in a bowl and season them with salt and pepper.

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.

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.