Pommes de terre à la poêle

Ingrédients

• 2 pounds russet potatoes (peeled and cut into 1/2 inch cubes)
• 1/2 medium onion (chopped into 1/2 inch pieces)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• Optional garnish - parsley

Préparation

1. 1

   Set out a large bowl and fill it halfway full of water and ice. One at a time, peel the potatoes and cut them into even ½-inch cubes. As you finish each potato, place the cubes in the water to remove excess starch and keep them from oxidizing.

2. 2

   Once all the potatoes are chopped and in the water, chop half of an onion into ½-inch pieces.

3. 3

   Place a large skillet over medium heat. Add the oil and butter to the skillet. Set a colander in the sink and pour the potatoes into the colander. Press them with a paper towel and toss them in the colander with a paper towel on the mix to remove excess moisture.

4. 4

   Once the butter has melted, gently pour the diced potatoes and onions into the hot pan. Sprinkle with salt, pepper, and smoked paprika. Stir to combine. Place a lid over the skillet, and cook the potatoes for 10-12 minutes, stirring every 3-4 minutes. This will make sure the potatoes cook all the way through.

5. 5

   Then remove the lid completely and cook another 8-10 minutes, stirring every 3-4 minutes so that the exteriors get crispy.

6. 6

   Be gentle when stirring so you don't smash the potatoes. When the potatoes are fork-tender and crispy on the outside, removed from heat and serve warm.