Pommes de terre fumées à la poêle

Ingrédients

• 1 pound fingerling or baby red or yellow potatoes
• 1 1/2 tablespoons olive oil (garlic olive oil if you have it!)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper

Préparation

1. 1

   Bring a large pot of salted water to a boil. Wash the potatoes and, when the water starts to boil, place the potatoes in the water and boil for 12-15 minutes or until you can cut them with a wooden spoon or spatula. Drain.

2. 2

   In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. When very hot, add the potatoes and quickly stir to coat them in the hot oil. Using a wooden spatula or spoon, break the potatoes into bite-sized pieces. Season with salt, pepper, and smoked paprika and toss to combine.

3. 3

   Allow them to cook, not stirring, until they begin to get crispy and a little bit blackened. Flip and cook on the other side until crispy and blackened. Serve immediately.